4 cups water
2 teaspoons salt
1 1/4 cups yellow cornmeal
1/2 cup grated Parmesan
1/2 cup whole milk
4 tablespoons unsalted butter
1/2 teaspoon freshly ground black pepper
Bring the water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Remove from the heat. Add the cheese, milk, butter, and pepper, and stir until the butter and cheese melt.
1 tbsp olive oil
3 slices Canadian bacon, chopped finely
1 medium onion, halved and thinly sliced
2 garlic cloves, thinly sliced
1 can (14.5 ounces) diced tomatoes in juice
1 pound large (31 to 35) peeled and deveined frozen shrimp, thawed
Heat olive oil in a skillet. Add bacon, onion, and garlic; season with salt and pepper. Cook, stirring occasionally, until onion is tender and browned, 8 to 10 minutes. To skillet, add tomatoes (with their juice) and bring to a boil. Add shrimp; cook, stirring, until opaque throughout, 2 to 4 minutes.
Serve shrimp & sauce on top of a puddle of hot polenta with fresh pepper & parmesan as garnish. Enjoy!