Polenta and shrimp

I think I've mentioned my love of polenta before on this site. It's just so corny and cheesy and creamy and warm and delicious. Yum!
One of my favorite restaurants makes a shrimp and grits dish this is so good it almost takes your breath away. Well, here's my quick, bastard version of that dish with polenta instead of traditional grits (although, I love grits, too).

Polenta* and shrimp

Polenta:
6 cups water
1 3/4 teaspoons salt
1 1/2 cups yellow cornmeal
1/2 cup milk
Handful of cheese (I used Cheddar)
Shrimp:
Olive oil
Half pound of shirmp
1 slice of (turkey) bacon, chopped
1 clove garlic, chopped
Hot sauce or red pepper flakes
Chicken broth
salt, pepper

Bring 6 cups of water to a boil in a heavy large saucepan. Add 1 3/4 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat and simmer until the mixture thickens and the cornmeal is tender, stirring often, about 20 minutes. After 10 minutes, you can switch to a wooden spoon for easier stirring. Add the milk and cheese and stir.

Add olive oil and bacon to a pan. Cook until almost done. Add garlic. Cook 1 minute. Add shrimp, hot sauce or pepper flakes and salt and pepper. Cook until the shrimp are no longer pink. Deglaze the pan with bit of chicken stock. I'd say 1/4 cup or less. Serve shrimp on top of polenta.

*This makes a ton of polenta. Feel free to cut the amounts in half