Shrimp And Fennel Over Polenta

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1 fennel bulb

2 teaspoons olive oil

3 garlic cloves, minced

1 tablespoon all-purpose flour

1 cup low-salt chicken broth

1/4 cup dry vermouth or white wine

2 tablespoons sun-dried tomato sprinkles

1/2 teaspoon hot sauce

1 pound medium shrimp, peeled and deveined

1 (16-ounce) tube polenta, cut crosswise into 12 slices

Cooking spray

1/2 teaspoon pepper

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