Shrimp and Bacon on Polenta
Serves 2 hungry people

Easy Polenta
From Marcella Hazan’s recipe on Epicurious
1 cup polenta
4 cups water
1 tsp salt
1 tbsp dried basil
2 tbsp butter

Shrimp and Bacon Sauce
Gourmet Nov 2009

¾ pounds shrimp, cooked and peeled
1 can diced tomatoes in juice
3-4 strips of bacon, chopped
3 cloves garlic, minced
1 tbsp red pepper flakes
olive oil for cooking

Start the polenta – bring water and salt to a boil in a saucepan. Over medium heat, stir in the polenta gradually, whisking to incorporate. Whisk for about 2 minutes, until polenta thickens. Stir in the dried basil. Cover pot. Reduce heat to low and cook, covered, for about ½ hour, stirring vigorously every 10 minutes or so.

Meanwhile, heat about 1 tbsp olive oil in a skillet over medium heat. Add the onion, bacon, and red pepper flakes. Cook until bacon is browned. Add the can of diced tomatoes and cook until sauce is thickened, about 5-8 minutes. Add cooked shrimp and stir just until warmed through, about 1 minute. Taste for seasonings and add salt if needed (though the bacon is usually salty enough).

Stir the butter into the polenta until melted and incorporated.  Spoon polenta onto plates and top with shrimp-bacon mixture. Serve immediately.

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