Shrimp and Parmesan Polenta Cups

• 1 oz Parmesan cheese
• 2 oz Gruyère cheese
• ½ tsp Italian seasoning
• 9 large shrimp, raw, peeled, deveined
• paprika, to season, to taste
• salt, to season, to taste
• ground black pepper, to season, to taste

Sauce

• 6 oz yellow onions, cut into pieces
• 6 oz Roma tomatoes, cut into wedges
• 4 oz red bell peppers, cut into pieces
• 2 garlic cloves
• ½ oz extra virgin olive oil
• ½ tsp salt
• ½ tsp paprika

Polenta

• 29 oz water, divided
• 9 oz whole milk, divided
• 3 ½ oz polenta cornmeal
• ½ tsp salt
• non-stick cooking spray
• 2 oz unsalted butter, cut into pieces
• 9 oz arugula, to serve