Gambertti e Polenta

Say Ciao to Shrimp and Grits.

Saute 1/2 handfull of diced pancetta until crisp. Remove and let drain on a paper towel. To the same pan add chopped vegetables of your liking, such as mushrooms, diced purple onions, and diced bell pepper. Sorry no measurements just wing it, we aren't going to the moon here. Saute the vegetables until brown, perhaps adding some oil. Meanwhile boil 4 cups of water and a bit of salt. Add in 1/2 cup of instant polenta and stir while adding, otherwise it will clump. While stirring add peeled shrimp to the sauteing vegetables (God gave you two hands for this reason). The polenta will thicken to oatmeal like consistency.

When done, plate polenta, and on top of this add the vegetable/shrimp mixture. Then add the pancetta and few slices of green onion tops.

Left Overs

Just before that bag of organic carrots goes bad, and your heirloom potatoes you bought a month ago begin to grow vines from their drawer, put those and any left over almost over the hill vegetable you have in your vegie bin of the fridge with a large inexpensive roast from the market in a pan on low in the oven for a 4 or 5 hours on 250. Add a bottle of red wine and some fresh rosemary and or thyme. The results of this slow roasting method will not only make your house smell great all day, but allows for a hassle free one dish meal for dinner.