Active Time

　　25 min

　　Total Time

　　25 min

　　Here, shrimp and pancetta join forces with creamy instant polenta in an Italian take on a southern favorite, shrimp and grits.

　　

Ingredients

Makes 4 servings

　　1/2 cup instant polenta

　　1/4 pound pancetta, chopped

　　2 garlic cloves, minced

　　1/4 teaspoon hot red pepper flakes

　　3 tablespoons extra-virgin olive oil, divided

　　1 (14-ounces) can diced tomatoes in juice

　　1 pound cleaned large shrimp

　　1 tablespoon chopped flat-leaf parsley

　　

Step 1

Cook polenta according to package instructions in a heavy medium saucepan until thickened and creamy, about 5 minutes. Remove from heat and season with salt, then cover.

　　

Step 2

Cook pancetta, garlic, and red pepper flakes in 2 tablespoon oil in a 12-inch heavy skillet over medium heat, stirring, until garlic is pale golden, 2 to 3 minutes. Add tomatoes with their juice and simmer until liquid is reduced to about 1/4 cup, 6 to 8 minutes. Add shrimp and cook, stirring occasionally, until shrimp are just cooked through, about 3 minutes. Season with salt.

　　

Step 3

Spoon polenta into shallow bowls and top with shrimp mixture. Drizzle with remaining tablespoon oil, season with pepper, and sprinkle with parsley.