-
1
For the seared polenta, lightly grease a 9 x 13-inch casserole dish with 1/2 tablespoon of the butter.
-
2
Set aside.
-
3
Combine the water and salt in a medium saucepan and bring just to a boil.
-
4
Whisk in the cornmeal and continue whisking until it starts to thicken, about 3 minutes.
-
5
Stir in the cream and thyme.
-
6
Reduce the heat to low and simmer, stirring constantly, until the polenta is very thick.
-
7
Pour the polenta into the prepared pan and brush the top with the remaining 1/2 tablespoon of the butter.
-
8
Let it stand at room temperature until cool, then cover and refrigerate until chilled.
-
9
(Polenta can be kept in the refrigerator for three days before using.)
-
10
When ready to use, turn the chilled polenta onto a cutting board, and cut into 12 triangles.
-
11
Set aside.
-
12
For the shrimp, heat the olive oil in a saute pan set over medium heat.
-
13
Add the pancetta and cook until crisp, about 10 minutes.
-
14
Remove the pancetta from the pan and set aside.
-
15
Add the garlic and red pepper flakes to the pan and cook, stirring, until the garlic is pale golden, 2 to 3 minutes.
-
16
Return the pancetta to the pan along with the tomatoes and their juice.
-
17
Bring to a simmer and cook until the liquid is reduced to about 1/4 cup, 6 to 8 minutes.
-
18
Add the shrimp and cook, stirring occasionally, until the shrimp are just cooked through, about 3 minutes.
-
19
Season with the salt and garnish with the parsley.
-
20
Lightly grease a saute pan with cooking spray.
-
21
Sear the polenta triangles until all sides have a light golden crust, about 2 minutes per side.
-
22
Place two triangles of polenta on each of six plates and top each with 1 cup of shrimp sauce.
-
23
Crystal loves the flavor of pancetta.
-
24
If you are unable to find it at your local grocery, you can substitute with prosciutto or even bacon.
