How to Make It
Whisk together 8 cups water, cornmeal, salt, and bay leaf in a large saucepan. Bring to a boil over high, stirring bottom and sides of saucepan often with a wooden spoon. Reduce heat to low, and cook, stirring bottom of saucepan occasionally with a wooden spoon, until polenta is tender and thickened, about 40 minutes. Remove from heat, and cover to keep warm.
Heat oil, garlic, and red pepper a large, deep skillet over medium-low. Cook, stirring occasionally, until softened and fragrant, about 3 minutes. Add wine, and bring to a simmer over medium-high. Simmer, stirring occasionally, until reduced by half, about 5 minutes. Add stock, and return to a simmer; simmer 3 minutes. Add shrimp, lemon zest, and salt. Cook, stirring often, until shrimp are slightly opaque, about 4 minutes. Sir in butter until melted. Remove from heat. Cover and steam until shrimp until just cooked through, about 2 minutes.
Divide polenta among warm shallow bowls; top each with shrimp and sauce. Garnish with parsley, and serve immediately.