In a large skillet, heat 2 tbsp. EVOO, 2 turns of the pan, over medium-high heat. Add the sausage and cook until browned, 3 to 4 minutes. Add the bell pepper, celery, onion and garlic; season with salt, pepper and the thyme. Cook until crisp-tender, 3 to 4 minutes. Add the shrimp and cook until pink, 2 to 3 minutes. Douse with the hot sauce and deglaze the pan with the beer.
Meanwhile, in a medium saucepan, heat the chicken stock to a boil, then lower the heat and gradually whisk in the polenta. Cook, whisking, until it masses together and is thick yet not too stiff, 2 to 3 minutes. Stir in the honey and butter, then turn off the heat.
In a skillet, fry the eggs to your liking in a little EVOO.
To serve, pour the polenta into shallow bowls and shape a well in the center of each; fill the wells with the shrimp hash. Top with the eggs.