Preheat oven to 450 degrees. Thickly slice tomatoes (discarding the top and bottom) and place them on a sheet pan lined with parchment paper (you should have about 10 slices).
Whisk together the olive oil, balsamic vinegar, sugar, garlic powder, 1/2 teaspoon of salt and pepper. Evenly pour the olive oil mixture over the tomato slices and roast in the oven for 25 minutes.
Meanwhile, add the water and one teaspoon of salt to a large pot and bring to a boil. Slowly whisk in the corn meal. Reduce to a simmer and cook, stirring often, for about 20-30 minutes (use package directions as your guide).
Microwave the SeaPak shrimp scampi according to package directions. Drain off the seasoned butter and reserve.
Once the polenta (corn meal) has finished cooking, over low heat stir in the 2 tablespoons of butter, about half of the reserved shrimp scampi butter, cheese and parsley until the cheese is melted.
Spoon the warm polenta into four bowls. Top with an equal amount of roasted tomatoes and shrimp scampi. Pour a little of the remaining scampi butter over the top. Serve immediately.