Ted's incredibly delicious Polenta with Shrimp and Pancetta sauce

 

The polenta

1/4 cup grated parmesan

½ cup chopped red bell pepper or red sweet anaheim pepper.

6 cups water

1 tsp salt

2 tbs butter

1/4 quarter cup heavy cream

2 cups polenta (corn grits on some labels) –

Bring water to a boil. Add the polenta, stir.

Reduce heat and add the parmesan, continue stirring.

Stir in the cream.  Continue stirring until the mixture thickens.

Remove from heat and place in small loaf tins lightly greased with olive oil or butter.

Bake uncovered at 350 degrees. (This can be refrigerated and baked later if you are preparing ahead)

 

The pancetta and shrimp sauce

4 tbs extra virgin olive oil

2 tablespoons butter

1 tbs of sweet basil finely chopped

1/4 cup of chopped fresh Italian parsley

4 – 8 cloves minced garlic (this is to taste and who you are gonna be kissing after the meal)

I tsp freshly ground black pepper

1 half cup grated parmesan

24 large fresh shrimp, headed, peeled, deveined and patted dry

1/4 - 1/2 cup heavy cream

I/2 cup diced pancetta (small chunks)

Kosher salt to taste

 

Heat the olive oil in a non-stick or stainless steel skillet over low heat. Melt the butter into the olive oil. Add the pancetta and raise the heat to medium. Fry pancetta until it begins to crisp. Add the garlic. Once the garlic becomes fragrant add the basil, parsley, parmesan, pepper, and salt. Stir as you add all these until mixed well. Add the cream. Stir. Add the shrimp and cook over low medium heat until the shrimp are done. (Shrimp should be firm to the touch and uniformly pink).

Slice baked polenta and serve on warmed plates, 3 slices to the plate.  Spoon the sauce over the polenta. Eat immediately.