Add the chicken broth to the rice cooker.

Add the cornmeal, 1 tsp black pepper, 1 tsp dried basil, 1 tsp, dried oregano and 1 tsp dried parsley, stir everything together.

Turn the rice cooker on to simmer and set timer for 20 minutes.

Toss the shrimp with the olive oil, kosher salt and remaining ½ tsp dried basil, ½ tsp dried oregano and ½ tsp dried parsley.

Place the shrimp in the steamer basket and after the polenta has cooked for 8 minutes, add the steamer basket to the rice cooker.

Close for the remaining 12 minutes to steam the shrimp.

When the timer beeps, open the rice cooker and remove the shrimp.

Stir the half and half and parmesan cheese into the polenta.

Spoon the polenta into a bowl or plate, top with the shrimp, and garnish with crushed red pepper flakes or fresh chopped basil, if desired.