SPICY SHRIMP & PANCETTA OVER CREAMY POLENTA

Polenta is definitely an Italian comfort food. Adding delicious and spicy shrimp in a tomato sauce is sure to please anyone who loves shrimp and polenta! This meal comes together in under 30 minutes.

1 T extra-light olive oil

¾ lb large shrimp, peeled and deveined

2 oz pancetta, diced

½ yellow onion, diced

2 cloves garlic, minced

½ to 1 t red pepper flakes

1 (14.5 oz) can whole peeled Italian tomatoes

2 t chopped fresh basil

¼ cup Pinot Grigio

Sea salt and freshly ground black pepper

Extra-virgin olive oil, for drizzling

2 T chopped Italian parsley, for garnish

In a large skillet that will hold the shrimp and sauce, add the oil and cook shrimp over medium-high heat for 2 minutes.

Remove with a slotted spoon to a bowl and set aside.

In the same skillet, add the pancetta and cook until crisp.

Reduce heat to medium, add the onion and sauté 5 minutes.

Add the garlic and red pepper flakes and sauté another minute.

Pour the tomatoes into a large bowl and hand-crush them, removing any hard center cores.

Alternatively, use an immersion blender to chop the tomatoes.

Add the tomatoes, basil, and wine to the skillet.

Season to taste with salt and pepper and simmer for 20 minutes.

Meanwhile, while the sauce is simmering, make the polenta

Polenta

1½ cups chicken broth

1½ cups whole milk

1 t sea salt

¾ cup stone ground yellow cornmeal

2 T unsalted butter

¼ cup grated Parmigiano-Reggiano cheese

¼ cup diced fontina cheese

In a medium saucepan, heat the chicken broth and milk.

Add the salt and slowly stir in cornmeal and cook while stirring constantly until mixture thickens, about 10 minutes.  Stir in butter, cheese, cover and keep warm.

After sauce has been simmering 20 minutes, add the shrimp and heat through for no more than 2 minutes.

Spoon polenta into 2 warm pasta bowls.

Spoon on some of the shrimp and sauce, drizzle with extra-virgin olive oil, and sprinkle with chopped parsley.

Serves 2