Shrimp With Cheddar & Bacon Polenta | Indianapolis Food Blogger 15

You’ve been warned, this dish is full of fattening, delicious, goodness. Not a care was given as to calorie counts when this dish was designed and enjoyed. I loved every bit of it, and I’m certain you will to. 

Polenta and Shrimp2    

With that said, This weekend, bacon lovers all over the world will unite and celebrate their love for what I call “The Holy Meat” Bacon gritsYep, that’s Right. Saturday August 30th is National Bacon Day! Whoop! In honor of this great holiday, I’ve prepared a dish where bacon is the real star of the show. A few simple ingredients make this dish really special. Shrimp and Polenta4


Shrimp With Cheddar & Bacon Polenta. 

Yep, my version of the classic Shrimp and Grits.

Check out the recipe below



 4 Strips of Thick Cut Bacon, diced

¾ Pound Large Gulf Shrimp (Peeled, Cleaned and de-veined)

2 springs of scallions finely diced for garnish

3/4th Cup of Polenta. (I really like Bob’s Red Mill)

1 Cup of Chicken Stock

1 Cup of Cream or Whole Milk

1/2 cup water

2 tablespoons of butter

1/3 cup of reserved bacon fat

3/4 cup of shredded White Cheddar/Yellow Cheddar Blend

Pinch of salt

Fresh cracked Black pepper


 In a large pot bring chicken stock, milk, water, and pinch of salt to a light boil. 

Stir in Polenta, whisking ever so often so there are minimal lumps.

In a second skillet, While Polenta is cooking, brown diced bacon strips until golden, set aside on paper towels to drain. Reserve 1/3 cup of bacon fat.

While the Polenta is cooking, add shrimp to same pot that bacon was cooked in. Cook shrimp for 1-2 minutes on each side, until shrimp is pink.

Reduce the heat on Polenta to Medium and stir in 2 tablespoons of Butter.

Add Cheddar Cheese and a few cracks of black pepper

Stir until cheese has melted.

Stir in ½ of reserved diced bacon. Combine thoroughly.

Stir in reserved bacon fat.

Top with shrimp, remaining bacon and garnish with scallions.

Serve immediately and Enjoy!Shrimp and Polenta3

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