SHRIMP AND PANCETTA ON POLENTA

Steps:

• Cook polenta according to package instructions in heavy medium saucepan until thickened and creamy. Remove from heat and season with salt, the cover
• Cook pancetta, garlic, and red pepper flakes in 2 T 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 C, 6-8 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