What you need:
1/4 pound pancetta, chopped
2 garlic cloves, minced
1/4 teaspoon hot red pepper flakes
3 tablespoons extra-virgin olive oil, divided
4 large diced tomatoes (or one 14 oz can)
1 pound cleaned large shrimp
1 tablespoon chopped flat-leaf parsley
(see butternut squash polenta recipe)
How to make it work:
Cook polenta according to recipe.
Cook pancetta, garlic, and red pepper flakes in 2 tablespoons 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.