Shrimp and Polenta with Pancetta

INGREDIENTS

Polenta

3 cups water

½ cup whole milk

1 cup cornmeal, yellow

1 cup Parmesan cheese, grated

½ teaspoon red pepper

Salt 

Black pepper, freshly ground

Dash hot pepper sauce

DIRECTIONS

Bring water and milk to a boil. Gradually whisk in cornmeal. Cook ,stirring occasionally, for about 30 minutes or according to package. Keep mixture on low and stir in cheese until melted.

Season with salt, black pepper, red pepper and dash hot pepper sauce. 

Shrimp

½ pound pancetta, sliced

1 tablespoon olive oil

2 pounds large shrimp, peeled and deveined

Salt and pepper

1 pound white mushrooms

1 cup shallots (about 4 large), sliced

2 cloves garlic, chopped

1 9-ounce bottle clam juice

2 packages 5-ounce baby spinach

Hot pepper sauce

1 lemon

¼ cup parsley, chopped

DIRECTIONS

Cook the pancetta with 1 tablespoon olive oil in a large sauté pan until crisp. Transfer pancetta to paper towel to drain. 

Add the shrimp to drippings in pan. Sauté until shrimp are pink. Sprinkle shrimp with salt and pepper. Add mushrooms and cook for a minute. Add shallots and garlic. Cook until caramelized, adding more oil if needed. Add clam juice to skillet and bring to a boil, scraping up any browned bits. Add spinach to skillet and cook just until wilted. 

Season with salt and pepper and hot pepper sauce.

Divide polenta among dishes and top with shrimp mixture.  Garnish with lemon wedges squeezing over mixture.

Sprinkle with chopped parsley and pancetta.