Makes 4 servings. Difficulty
1/2 cup chopped pancetta 2 shallots, sliced 1 cup red bell pepper, sliced 1 cup green bell pepper sliced 1 10-oz. can diced tomatoes 1-1/2 lbs. medium shrimp, peeled and deveined 1/2 cup green onions, chopped 2 Tablespoons fresh basil, chopped 1-2/3 cup milk 1 cup water 1 cup uncooked polenta 1 cup white sharp cheddar cheese Salt and freshly ground black pepper
Cook the pancetta in a large skillet over medium heat until lightly browned, stirring freqently, about 3 minutes. Add the shallots; sauté for 2 mintues. Add the bell peppers; cook for 10 minutes, stirring occasionally. Add the shrimp and sauté for 3 minutes or until just pink. Add the tomatoes and cook for another 3 minutes. Stir in the green onions and basil and adjust seasonings to taste with salt and freshly ground black pepper. Remove from heat and cover to keep warm.
Meanwhile, combine the milk and water in a saucepan. Bring to a boil. Stir in the polenta. Bring to a boil, reduce heat and cook, stirring constantly, until the polenta thickens, about 10 minutes. Stir in the cheese and adjust seasonings to taste with salt and freshly ground black pepper.
Serve the shrimp mixture over the polenta. Garnish with fresh basil if desired.