Shrimp and Pancetta on Polenta
['1/2 cup instant polenta', '1/4 pound pancetta, chopped', '2 garlic cloves, minced', '1/4 teaspoon hot red pepper flakes', '3 tablespoons extra-virgin olive oil, divided', '1 (14-ounces) can diced tomatoes in juice', '1 pound cleaned large shrimp', '1 tablespoon chopped flat-leaf parsley']
Cook polenta according to package instructions in a heavy medium saucepan until thickened and creamy, about 5 minutes. Remove from heat and season with salt, then cover.
Cook pancetta, garlic, and red pepper flakes in 2 tablespoon oil in a 12-inch heavy skillet over medium heat, stirring, until garlic is pale golden, 2 to 3 minutes. Add tomatoes with their juice and simmer until liquid is reduced to about 1/4 cup, 6 to 8 minutes. Add shrimp and cook, stirring occasionally, until shrimp are just cooked through, about 3 minutes. Season with salt.
Spoon polenta into shallow bowls and top with shrimp mixture. Drizzle with remaining tablespoon oil, season with pepper, and sprinkle with parsley.
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