Shrimp and Pancetta on Polenta

INGREDIENTS:

1) 1/2 cup instant polenta;
2) 1/4 pound pancetta, chopped;
3) 2 garlic cloves, minced;
4) 1/4 teaspoon hot red pepper flakes;
5) 3 tablespoons extra-virgin olive oil, divided;
6) 1 (14-ounces) can diced tomatoes in juice;
7) 1 pound cleaned large shrimp; and
8) 1 tablespoon chopped flat-leaf parsley.

PREPARATION:

Cook polenta according to package instructions in a heavy medium saucepan until thickened and creamy, about 5 minutes. Remove from heat and season with salt, then cover.

Cook pancetta, garlic, and red pepper flakes in 2 tablespoon oil in a 12-inch heavy skillet over medium heat, stirring, until garlic is pale golden, 2 to 3 minutes. Add tomatoes with their juice and simmer until liquid is reduced to about 1/4 cup, 6 to 8 minutes. Add shrimp and cook, stirring occasionally, until shrimp are just cooked through, about 3 minutes. Season with salt.

Spoon polenta into shallow bowls and top with shrimp mixture. Drizzle with remaining tablespoon oil, season with pepper, and sprinkle with parsley.

(Source: epicurious)