Ingredients:

30 U-15 shrimp,peeled and deviened
2 cloves garlic, minced
1 onion diced
1/4 cup dry white wine
1/2 cup chicken stock
2 T butter
3 pieces of thick cut bacon diced
salt and pepper to taste
2 cups heavy cream
2 cups water
1 bag yellow instant grits
2 T chicken base
1/4 cup pecorino romano cheese
1/2 cup mascarpone cheese
2 T tomato cocasse, garnish
2T green onion, chopped, garnish

Directions:

1. Heat chicken stock and heavy cream in a heavy sauce pot, season with chicken base and bring to a
boil over high heat,Quickly whisk in the polenta until fully incorporated.

2 Lower the heat to a low simmer, add the butter and allow the grits to cook, stirring occasionally, for 5 minutes.

3. Finish by stirring in 1/2 cup mascarpone cheese and pecorino romano cheese, mix well, add salt to
taste as needed. Set aside.

4. Preheat a large skillet, cook bacon to render fat and cook until crisp set aside, add minced garlic and onion cook until garlic is golden brown, add shrimp and cook for 2
minutes on each side.

5. Deglaze pan with white wine, reduce by half, add chicken stock, balsamic vinegar and season with salt
and pepper as needed.
Cook for another 4 minutes then whisk in 4 T butter, remove from heat and serve.

6. To serve, place a portion of the polenta in the center of the serving bowl, arrange 5 shrimp around and
spoon some sauce over it, garnish with green onion and tomato cocasse, and bacon