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Add the tomatoes, wine, yogurt, hot sauce and salt, and bring to a boil, stirring constantly to scrape the browned bits from the bottom of the pan. Reduce the heat and simmer, uncovered, until the flavors are blended and the sauce begins to thicken, 6 to 8 minutes. Return the bacon to the skillet. Add the shrimp and cook until the shrimp turn bright pink and are cooked through, 1 to 2 minutes.
Meanwhile, in a heavy cast-iron skillet, add your polenta and allow it to toast for about a minute. Add the hot water and slowly whisk the polenta and water together. Reduce the heat and simmer until thickened, about 5 minutes. Remove from the heat.
Serve the shrimp mixture over the polenta. Sprinkle with the chives if desired.
Cook's Note: If your Canadian bacon doesn't render enough fat to saute your vegetables, add a teaspoon of olive oil.
Per Serving: Calories: 205; Total Fat: 4 grams; Saturated Fat: 1 grams; Protein: 13 grams; Total carbohydrates: 29 grams; Sugar: 4 grams Fiber: 3 grams; Cholesterol: 42 milligrams; Sodium: 697 milligrams
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Easy Tomato Sauce
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By luvablecookienut
on November 12, 2012
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Made this for the first time it was okay...I could not find polenta so I subs it with fast cooking grits...I agree with some of the other reviews that this dish did not have much flavor...it was still good to eat...I am going to try to cook it again and see maybe the second time will be better...My favorite dish from Bobby Dean is his flank steak tacos with black bean salsa sooo good...it is one of my best dishes I ever made so super easy to made and tons of flavor!!!!!!
By skiingkid68
on April 09, 2012
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One of my new favorite dishes. My girlfriend is allergic to shell fish, so I used chicken instead (browned it with the bacon then added it back at the end. It worked just fine. I also added a half cup of freshly grated parmesan cheese to the polenta to flavor it up a bit more. All in all, one of my new go to dishes, quick, easy and oh so tasty.
By MlleKelly
on March 25, 2012
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Very under-seasoned if you follow the recipe, and very plain. I added extra veggies like squash and asparagus, kicked up the heat a little with some sriracha in the tomato sauce. I also made the polenta with half vegetable stock and half water. Next time I will definitely be seasoning the polenta with some cheese, but there will be a next time. It just takes some tweaking to make it right to your tastes.
Read all 15 reviews