Lighter Shrimp and Polenta

1. 1

   Add the bacon to a nonstick skillet and saute over medium heat until crisp.

2. 2

   Transfer the bacon to a plate and set aside.

3. 3

   Add the garlic, onions and bell peppers.

4. 4

   Cook, stirring occasionally, until the vegetables are tender, about 8 minutes.

5. 5

   Add the tomatoes, wine, yogurt, hot sauce and salt, and bring to a boil, stirring constantly to scrape the browned bits from the bottom of the pan.

6. 6

   Reduce the heat and simmer, uncovered, until the flavors are blended and the sauce begins to thicken, 6 to 8 minutes.

7. 7

   Return the bacon to the skillet.

8. 8

   Add the shrimp and cook until the shrimp turn bright pink and are cooked through, 1 to 2 minutes.

9. 9

   Meanwhile, in a heavy cast-iron skillet, add your polenta and allow it to toast for about a minute.

10. 10

    Add the hot water and slowly whisk the polenta and water together.

11. 11

    Reduce the heat and simmer until thickened, about 5 minutes.

12. 12

    Remove from the heat.

13. 13

    Serve the shrimp mixture over the polenta.

14. 14

    Sprinkle with the chives if desired.

15. 15

    Cook's Note: If your Canadian bacon doesn't render enough fat to saute your vegetables, add a teaspoon of olive oil.

* Per serving · 4 servings · Values may vary.