INGREDIENTS (Smoked Cheddar)
- 2 cups water
- 2 1/4 cups vegetable broth
- 3.5 oz Misha’s Smoked Cheddar cheese
- 1 tsp salt
- 3 tbsp (plant based) butter
- 10 oz (plant based) shrimp
- 5 strips (plant based) bacon
- 1/2 tbsp minced garlic
- 1 tsp old bay
- 1 tsp oregano
- 1/2 tsp paprika
- 1 tsp chopped green onion
Marinade (optional for plant bacon):
- 1 tablespoon olive oil
- 1 1/2 teaspoon soy sauce
- 1/2 teaspoon smoked paprika
Fry the bacon in a pan until crispy. If using plant-based bacon, note that it doesn’t cook out the “fat” like its animal based counterpart; we suggest making a marinade and adding it to your veggie bacon.
To make the marinade, mix together 1 tablespoon olive oil, 1 1/2 teaspoon soy sauce, and 1/2 teaspoon smoked paprika. Pour over bacon and let sit for 15 minutes.
Take broth, water, and salt to a boil, then a simmer and add the polenta. Stir occasionally as not to stick to the bottom of the pot. 5 minutes through, add Smoked Cheddar cheese and butter.
While polenta is cooking, take 5 strips of marinated plant based bacon and fry till crispy.
Remove bacon from pan and save the oil for the shrimp.
Add shrimp as well as the garlic, old bay, paprika, oregano, and half of the chopped green onion and cook as directed on the package (we used Be Leaf shrimp and cooked for 7 minutes).
Place polenta in a bowl, top with shrimp, tear bacon into pieces and incorporate. Use remaining green onion as garnish and serve.