Shrimp and Polenta

Instructions

• Bring the water to a rolling boil and slowly pour in your polenta; add salt. Reduce heat to low and keep stirring for 3 to 5 min. Remove from heat and cover. (If you can’t find instant polenta, regular will do just fine, though it will add about 15 min to your cooking time.)

• In a large pot, warm up the olive oil on medium and add bacon. Cook for a few min until the bacon gets brown but not crispy. Add garlic and cook for 1 to 2 min more. Add the tomatoes and break them up with the back of a wooden spoon or a potato masher. Bring to a simmer; cook for 15 min or until sauce thickens.

• Now add your shrimp to the tomato sauce. Stir occasionally. They will cook quickly, in about 3 min, until completely pink. Remove from heat.

• Give your polenta another stir and add a splash of hot water to loosen it up if it has become too firm (it should have a creamy texture). Create a nest of polenta on a plate and then ladle your saucy shrimp on top. Sprinkle with parsley and serve.