Polenta with Shrimp and Bacon

Shrimp and Grits is a classic combination. This is not that, I don’t even pretend that it is, but it’s sort of loosely inspired by that pairing. This no-stir polenta is easy peasy to make (and a great canvas for other flavors) and the bacon and shrimp come together in twenty minutes or so. It’s also great with sausage or chorizo in place of the bacon. I like to serve this with some steamed broccoli or broccoli rabe with a squeeze of lemon and some salt, or a simply dressed arugula salad, something bright to cut the richness.

Recipe

Yield: 4 servings

Polenta:

At my first restaurant job, I used to have to make a huge batch of polenta every day. It was always a thing to boil the water and then stream in the polenta in a steady arc, whisking constantly. The method I use now is way easier, requires minimal stirring and comes out smooth and creamy every time.

1 cup polenta
4 cups water
1 tsp kosher salt (plus more to taste)
2 tablespoons butter
¼ cup grated parmesan

In a medium pot, combine the polenta, water, and salt. Bring to a boil over high heat. Once the water is bubbling, turn the heat down to low, and let it simmer until the water is absorbed and the polenta looks creamy, about ten minutes. Give it a stir and a taste and see if it’s still grainy, or if it tastes smooth. If it’s grainy, add a splash more water and let it keep going for a few more minutes. Once everything is creamy, turn off the heat and stir in the butter and parmesan. Taste for salt. If your shrimp isn’t done yet and the mixture thickens up while you’re waiting, just add water a couple of tablespoons at a time and stir over low heat until it’s the right consistency again. You can also make the polenta in advance and reheat it adding water, milk or broth to smooth it out.

Bacon and Shrimp:

½ lb bacon, cut into half inch strips
1lb peeled and deveined shrimp
1 small shallot, finely chopped
Crushed red pepper flakes (optional)
¼ cup flat leaf parsley, chopped

While the polenta is cooking, set a large saute pan over low heat. This is one of my favorite tricks: I almost always use kitchen scissors to cut bacon directly into the pan. No need to separate the strips, they do it themselves in the heat as you stir things around. So cut your bacon directly into your pan, turn the heat up to medium, and cook until crisp, stirring occasionally, about ten minutes. Once it’s crispy, add the shallot and crushed pepper, if using, and saute for a few minutes in the bacon fat until the shallot is translucent. Add the shrimp, season lightly with salt and cook just until it’s opaque and cooked through. Turn off the heat and stir in the parsley.

To serve, divide polenta between four bowls and top with shrimp and bacon mixture.