Shrimp with polenta

Calvin loves shrimp so I'm always looking for new ways to use it. I found this recipe in Healthy Cooking as Makeover Shrimp and Grits, but thought Polenta would be a better flavor so I made that and some other changes to the original recipe. We loved it, so here's my version.

Shrimp and Polenta

Yield: 4 Servings
Prep Time: 30 min
Cooking Time: 15 min

Ingredients:
  ● 1 cup uncooked polenta
  ● 2 center-cut bacon strips
  ● 1/4 cup all-purpose flour
  ● 1/4 tsp. pepper
  ● 1 lb. uncooked medium shrimp, peeled and deveined
  ● 1 cup sliced fresh mushrooms
  ● 4 green onions, chopped
  ● 2 garlic cloves, minced
  ● 2 tbsp. lemon juice
  ● 1/2 cup chicken or veggie broth
  ● 1/3 cup shredded sharp cheddar cheese
  ● 1/4 cup grated Parmesan cheese
  ● 2 tbsp. reduced-fat butter

Directions:
Cook polenta according to package directions. Meanwhile, combine flour and pepper and coat shrimp; set aside. In a large nonstick skillet, cook bacon over medium heat until crisp then remove to paper towels to drain. Saute mushrooms in the bacon drippings until tender. Add the onions, garlic and shrimp; cook and stir until shrimp turn pink. Stir in the lemon juice, broth, cheeses and butter into the Polenta. Serve topped with shrimp mixture and bacon, crumbled. Yield: 4 servings.

Nutrition Facts (based on preparation with grits cooked with half and half): 1-1/4 cups grits with 1/2 cup shrimp mixture equals 423 calories, 12 g fat (6 g saturated fat), 165 mg cholesterol, 784 mg sodium, 46 g carbohydrate, 2 g fiber, 32 g protein.