Ingredients

• 4 cups chicken stock
• 1 cup Instant Polenta
• 2/3 cup grated Parmesan cheese
• 1 teaspoon salt
• 3 quarter-inch-thick slices of Pancetta (about 5 ounces), cubed
• 1 pound of 16/21 fresh Gulf shrimp (or substitute your favorite shrimp, between 16-21 shrimp per pound)
• 3 ounces HemisFares Pesto alla Genovese
• 1 tablespoon olive oil
• 1 pint cherry tomatoes
• ½ teaspoon red pepper flakes
• 1 teaspoon salt
• 1 teaspoon pepper
• Fresh basil rinsed and dried