A European version of shrimp and grits!
Cut pancetta slices into 2-3 cm pieces and fry until crisp. Drain and set aside. In the same pan and that delicious fat, fry a chopped banana shallot
until translucent, then add raw prawns (or shrimp!), cooking until just starting to turn pink. Add halved cherry tomatoes, the cooked pancetta and a half glass
of white wine (or dry vermouth), and cook for 5 minutes, until the tomatoes are softening and the sauce thickens. Season with freshly-ground black pepper,
garnish with chopped parsley and serve over soft polenta, made according to the packet directions, into which you have stirred a large knob of butter and a
goodly amount of freshly grated parmesan.