Bring the chicken stock and milk to a boil in a heavy-duty sauce pan or small Dutch oven.

Gradually sprinkle the polenta into the pan while whisking at the same time. Turn the heat to a very low simmer, cover and continue to cook the polenta for 25 – 30 minutes, until it’s thick, fluffy and begins to pull away from the sides of the pan. Stir occasionally so it doesn’t stick to the bottom of the pan.

When it’s done, remove from the heat and stir in the butter, cheese and additional salt to taste if needed.

Serve warm, sprinkled with additional cheese if desired.

Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink.

Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.

To serve, spoon some of the polenta into a bowl and top it with the shrimp mixture.