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1
Set water, milk or stock, minced garlic, 1 tablespoon of butter, salt and pepper to boil.
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2
In separate pan fry bacon cubes, until crispy and perfect. Pour off half the fat.
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3
When water begins to boil, lower the flame and slowly whisk in polenta, allow to simmer.
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4
Set medium heat under bacon fat pan, add olive oil & sliced garlic. Saute until soft.
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5
While garlic is softening whisk rosemary into the polenta. Test texture. It should be very soft and creamy. If it's not, add some some liquid.
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6
Season shrimp and add to garlic in pan, add tomatoes, hot sauce 1/4 cup water, white wine or stock, cover and let cook 4 minutes or until they are nice and pink.
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7
While shrimp is cooking remove polenta from heat, whisk in most of the cheeses and remaining butter. Add more cheese if you like and season to taste.
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8
To Serve: Dollop polenta into 4 bowls. (There should be leftover polenta for breakfast). Distribute arugula evenly in each. The heat from the polenta will wilt the arugula. Place 5 shrimp in each bowl pour sauce over and sprinkle liberally with bacon cubes. Add more hot sauce if you wish and a few chopped scallions or chives if you want. Excellent while eaten on couch with blanket and an old movie.
