Polenta is very popular in the American south and Italy. It makes a great naturally gluten free base to many meals – or as I had it as a child, for breakfast with a bit of honey and milk made by my grandmother. I added a bit of goat’s cheese and basil to the polenta for a bit more taste and creaminess.
For my personal bowl I added just a bit of Sriricha – which I kept out of the main dish since I was feeding family that doesn’t like food as spicy as mine. It really gave it some punch and I really enjoyed the extra heat.
For the main dish:
1/2 pound shrimp, cleaned and de-veined
4 ounces pancetta, chopped
3 garlic cloves, minced
2 tablespoons extra virgin olive oil
1 14 oz can diced tomatoes in juice
1 tablespoon dried basil
1 tablespoon parsley
sea salt and pepper, to taste
In a large saucepan over medium low heat, add the oil, garlic, and pancetta. Allow to cook until the pancetta is starting to become crisp. Add the tomatoes, basil, shrimp, salt, pepper, and parsley. Cook until the shrimp are cooked all the way through, and the sauce is hot. Serve over the polenta. Serves 4. Enjoy!
*Topping with a bit of sriracha or green onions adds a bit more punch.