In a medium saucepan, bring 2 cups of water to a boil. Add 1 teaspoon of salt, then slowly whisk in 1 cup of instant polenta. Stir continuously for about 5 minutes until creamy. Remove from heat and stir in 1 tablespoon of olive oil and 1 cup of shredded mozzarella cheese until smooth.

In a pan, heat olive oil over medium heat. Add the shrimp and cook for 3-4 minutes until pink and opaque. Set aside to cool slightly.

In a large mixing bowl, combine the cooked shrimp, halved cherry tomatoes, and chopped fresh basil. Add 1/4 teaspoon of black pepper, 1/4 teaspoon of garlic powder, and red pepper flakes if desired. Gently fold in the prepared polenta mixture until well combined.

Pour the shrimp and polenta mixture into a greased 9x9-inch baking dish. Spread evenly and sprinkle with 1/2 cup of grated Parmesan cheese. Bake in a preheated oven at 375°F for 25-30 minutes until golden and bubbly. Let cool for 5 minutes before serving.