Lighter Shrimp and Polenta

Ingredients

• 0.3 cup canadian bacon diced
• 14.5 ounce canned tomatoes diced canned
• 0.3 cup cooking wine dry white
• 1 tablespoon chives fresh chopped for garnish, optional
• 2 cloves garlic minced
• 0.5  bell pepper diced green seeded
• 1 teaspoon hot sauce 
• 1  onion diced
• 2 tablespoons nonfat yogurt plain greek-style
• 0.8 cup quick-cooking polenta uncooked
• 0.3 teaspoon salt 
• 12  shrimp with tails on deveined peeled
• 3 cups water hot

Equipment

• frying pan
• whisk

Directions

1. Add the bacon to a nonstick skillet and saute over medium heat until crisp.
2. Transfer the bacon to a plate and set aside.
3. Add the garlic, onions and bell peppers. Cook, stirring occasionally, until the vegetables are tender, about 8 minutes.
4. Add the tomatoes, wine, yogurt, hot sauce and salt, and bring to a boil, stirring constantly to scrape the browned bits from the bottom of the pan. Reduce the heat and simmer, uncovered, until the flavors are blended and the sauce begins to thicken, 6 to 8 minutes. Return the bacon to the skillet.
5. Add the shrimp and cook until the shrimp turn bright pink and are cooked through, 1 to 2 minutes.
6. Meanwhile, in a heavy cast-iron skillet, add your polenta and allow it to toast for about a minute.
7. Add the hot water and slowly whisk the polenta and water together. Reduce the heat and simmer until thickened, about 5 minutes.
8. Remove from the heat.
9. Serve the shrimp mixture over the polenta.
10. Sprinkle with the chives if desired.