Shrimp and Parmesan Polenta Cups

• 30 g Parmesan cheese
• 60 g Gruyère cheese
• ½ tsp Italian seasoning
• 9 shrimp, raw, peeled, deveined large
• paprika to season, to taste
• salt to season, to taste
• black pepper, ground to season, to taste

Sauce

• 170 g onions cut into pieces
• 170 g plum tomatoes, type Roma cut into wedges
• 115 g red bell peppers cut into pieces
• 2 garlic cloves
• 15 g extra virgin olive oil
• ½ tsp salt
• ½ tsp paprika

Polenta

• 825 g water divided
• 255 g whole milk divided
• 100 g polenta meal (any type)
• ½ tsp salt
• non-stick spray oil
• 60 g unsalted butter cut into pieces
• 255 g arugula to serve