In a cast iron pan or non stick skillet, melt the butter on medium heat. Toss in the sliced sausage and heat through. Then add the shrimp. Quickly add the Gullah seasoning, garlic and thyme. Mix well and cook until the shrimp is cooked through and no longer translucent. This should only take about 3-5 minutes. Shrimp cooks fast and you don’t want to overcook it, lest it become tough and rubbery. Squeeze the lime juice over it to finish, remove from heat and drop in the basil. 

Now on to the polenta! In a large pot, bring the water, milk, and butter to a simmer. Keep an eye on this because it will get away from you and boil over fast, thanks to the milk. Once your liquid mixture is simmering, pour in the cornmeal. Whisk and incorporate well. Allow the mixture to come to a simmer, whisking the whole time, being sure to not burn the bottom. Once your polenta has simmered for about 5 minutes while you whisk the entire time, it should be thicker and ready for the cheese. If it is still really runny, continue to simmer and whisk until it is the desired thickness. Once you do have a desired thickness (if it coats the back of a spoon, that’s a good guide), remove the pot from the heat and fold in the Parmigiana Reggiano. Sprinkle in a few pinches of salt and some cracked black pepper. 

Serve individually by scoping a few large spoonfuls of the polenta into a bowl and then top with the sausage and shrimp mixture. Sprinkle more cheese and some fresh basil on top if you wish and consume with great joy.