Fish, The Weekly Menus and Recipes

Recipe 26.4: Cheesy Polenta with Bacon and Shrimp

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Recipe adapted from Jenna at Eat, Live, Run

This meal was satisfying on every level: hearty, crispy, melty, and chewy. It was quick meal to make – just about 30 minutes from start to finish and the leftovers (minus the shrimp – those guys don’t reheat very well) were filling the next day.


1 cup polenta (yellow cornmeal)

4 cups water

1 1/2 tsp. salt

1/4 tsp. black pepper

1 tbs. unsalted butter

1 cup grated sharp cheddar cheese

1 package bacon

1/2 lbs. large raw shrimp, peeled and deveined

1/2 bunch green onions, washed and sliced

4 cloves garlic, minced


Heat broiler to 400 degrees. Lay bacon on a foil-lined baking sheet and place under broiler. Cook until bacon is crisp, 10-15 minutes.

While bacon cooks, bring water, salt and pepper to a boil in a large saucepan over high heat. Whisk constantly to add a very slow and gradual stream of polenta to the water. Whisk until smooth before adding any more.

Reduce heat to medium-low, then simmer, whisking often until thickened, 10-15 minutes. Remove from the heat and stir in the butter and cheddar cheese.

Once bacon is crisp, remove from baking sheet and crumble. Pour the grease from the baking sheet into a medium skillet. Turn heat to medium.

Once hot, add shrimp to the pan. Cook until shrimp turn pink and curl up, 2-3 minutes.

Remove shrimp from pan and cover to keep warm. Add garlic and green onions to the pan and cook for 1 minute, until fragrant. Add crumbled bacon back to the pan. Mix to combine and reheat.

Use a slotted spoon to remove everything from the skillet and add to the pot of polenta. Mix well to combine.

Spoon into individual bowls and top with shrimp.


One thought on “Recipe 26.4: Cheesy Polenta with Bacon and Shrimp

  1. Thank-you so much!!! I am gluten Free and have just found Polenta as a option for me. I loved the taste of this recipe so much it has become a keeper! Cathy

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