Shrimp with Bacon-Cheese Polenta

Directions

In a medium saucepan, bring 3 1/2 cups water to a boil.

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Add 1/2 tsp. salt.

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Pour in polenta in a thin stream, whisking constantly, and whisk until mixture comes to a steady simmer.

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Reduce heat to maintain a gentle simmer, cover, and stir every 5 minutes until done, about 25 minutes total.

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Meanwhile, in a large frying pan over medium-high heat, cook bacon until fat renders and edges start to brown and crisp.

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While bacon cooks, trim stems and ends of green onions, leaving onions as intact as possible. Drain bacon on paper towels, chop, and set aside.

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Remove all but 1 tbsp. bacon fat from the pan.

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Add whole green onions and cook until soft and starting to brown, about 3 minutes; turn and brown opposite sides, about 3 minutes more.

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While green onions cook, halve tomatoes along the equator and sprinkle cut sides with salt and pepper.

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Chop garlic.

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Set both aside.

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Transfer green onions to a baking sheet or platter and cover to keep warm.

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Put tomato halves cut side down in pan with bacon fat and cook until starting to brown, about 3 minutes.

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Turn and cook until heated through and a bit soft, about 3 minutes more.

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Transfer to baking sheet with green onions to keep warm.

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Add garlic to pan and cook, stirring, until fragrant, about 1 minute.

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Add shrimp and cook, stirring constantly, until starting to turn pink, 1 to 2 minutes.

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Pour in wine and continue cooking, stirring and scraping up any browned bits from the pan, until shrimp is cooked through, about 2 minutes.

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Remove from heat.

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Stir butter, cheese, and bacon into polenta. Divide polenta among 4 to 6 plates and top with shrimp and remaining liquid in the pan, dividing evenly.

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Set a tomato half and several green onions beside polenta.

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Serve immediately.

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