Shrimp with Seared Polenta

• 1 tablespoon unsalted butter
• 4 cups water
• 2 teaspoons salt
• 2 1/4 cups yellow cornmeal
• 1/4 cup heavy cream
• 1 teaspoon dried thyme
• Cooking spray
• 2 tablespoons olive oil
• 1/4 pound pancetta, chopped
• 3 garlic cloves, minced
• 1/2 teaspoon red pepper flakes
• 1 (14-ounce) can diced tomatoes
• 1 pound large shrimp, peeled and deveined
• 3/4 teaspoon salt
• 1 tablespoon chopped fresh flat-leaf parsley

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.

unsalted butter, water, salt, yellow cornmeal, heavy cream, thyme, cooking spray, olive oil, pancetta, garlic, red pepper, tomatoes, shrimp, salt, parsley

Taken from www.epicurious.com/recipes/food/views/shrimp-with-seared-polenta-378261 (may not work)