Polenta with Shrimp, Leeks and Bacon

Ok, so browsing through Instagram, I came across a photo of Polenta with Shrimp and Chorizo...looked amazing.  So, I thought to myself, I need to make something like that but I have no Chorizo.  I have Bacon!  Pork and Shrimp?  Hells yeah...as if that's not delish.  Being the vegetable lover that I am, I thought Leeks and Tomatoes would do a body good.  They did.  This was comforting but not overly heavy.  Delish!
This dish comes together rather quickly.  Have everything prepped ahead of time and it'll be a breeze.  The Polenta cooks quickly and can be done while the shrimp cooks.  Just be sure to pull it off the heat as soon as it's thickened, toss in the butter and pop a lid on it.  The Parm can be added before serving.  I've kept the Polenta fairly light by using only water in it.  If you're making this for company, replace half the water with whole milk for extra richness.
Please read this recipe through before starting.  I've given directions for cooking both the Polenta and Shrimp at the same time.

Loooove the colours!

Polenta with Shrimp, Leeks and Bacon

Serves 4

6 slices of bacon, cut into pieces (alternatively, you could use Pancetta)
2 large Leeks, white part only, cleaned and sliced into rings
3 large cloves garlic, finely chopped
2-3 sprigs fresh Thyme leaves, chopped
Salt & Pepper
24 Shrimp, peeled
1/3 cup white wine
1/2 pint cherry tomatoes, halved
pinch chili flakes
Fresh Parsley, chopped (optional)

Polenta
4 cups water
1 tsp salt
1 cup Yellow Cornmeal*
1 tbsp butter
1/4 cup freshly grated Parmesan

Put 4 cups water in a pot with a lid for the Polenta and turn the heat to medium and allow it to warm up.
In a large skillet, over medium heat add the bacon to the pan and cook until crisp.  Set aside.  Add the leeks, Thyme and garlic to the pan and season lightly with salt but a good grinding of fresh pepper.  Meanwhile, turn up the heat on the  pot of water to high,  bring it to a boil and add 1 tsp salt.  Cook the leeks for about 5 minutes.  Remove from the skillet and add to the bacon.
If necessary, add a couple of teaspoons of olive oil to the pan.  Add the shrimp to the skillet with a pinch of chili flakes and let them cook on side.  Pour the cornmeal in a stream into the boiling water, whisking constantly until thickened.  Should only take a minute or two.  Immediately remove it from the heat and add the butter - place the lid back on.  Flip the shrimp and add the bacon and leeks back in.  Pour in the wine and toss in the tomatoes, cooking for 2 minutes or until shrimp are cooked through.  Check for seasoning.
Add the cheese to the Polenta.
Pile some Polenta onto a plate or serving platter and top with the shrimp.  Sprinkle with a handful of chopped parsley.

*Some cornmeal cooks faster than others.  The one I use is simply labelled Yellow Cornmeal and it cooks very quickly, which is why I have given you directions on cooking the Polenta at the same time as the shrimp. You can do it just before the shrimp but it won't maintain it's creaminess as well.