Name: Shrimp and Pancetta on Polenta
Cook time: 25 min
Total time: 25 min
Yield: Makes 4 servings
Ingredients: 1/2 cup instant polenta; 1/4 pound pancetta, chopped; 2 garlic cloves, minced; 1/4 teaspoon hot red pepper flakes; 3 tablespoons extra-virgin olive oil, divided; 1 (14-ounces) can diced tomatoes in juice; 1 pound cleaned large shrimp; 1 tablespoon chopped flat-leaf parsley

Image may contain Plant Food Produce and Vegetable

Shrimp and Pancetta on PolentaRomulo Yanes

Here, shrimp and pancetta join forces with creamy instant polenta in an Italian take on a southern favorite, shrimp and grits.

Recipe notes

See Related Recipes and Cooking Tips

43 Ways to Use a Can of Diced Tomatoes
Get that can out of the pantry and into some of these amazing recipes.

Rosemary and Dried Cherry Pork Chops

Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.

Brussels Sprout Pasta

This brussels sprout pasta recipe taps nutty brown butter, crunchy pecans, and hot Italian sausage to create an easy dinner bursting with fall flavors.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Frijoles Peruanos (Peruvian Refried Beans)

Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

French Silk Pie

A no-bake Oreo crust, a rich chocolate filling, and a tower of whipped cream come together in this shut-the-room-up dessert.

Recipe notes

43 Ways to Use a Can of Diced Tomatoes