Prepare the Cheddar Polenta: bring the liquid just to a boil in a medium saucepan. Gradually whisk in the polenta to avoid lumps. Reduce heat to low and simmer, stirring frequently until thick and creamy (10–25 minutes depending on the type of polenta). Off the heat, stir in the cheddar until melted. Cover and keep warm.

Cook the Bacon: in a large sauté pan over medium heat, cook bacon until crispy. Remove with a slotted spoon and keep the bacon fat in the pan to cook the shrimp.

Sauté the Shrimp: increase heat to medium-high. Add shrimp in a single layer and cook 1–2 minutes per side until just pink and opaque. Remove and set aside.

Make the Lemon Butter Sauce: pour out the bacon drippings, add olive oil. Add the onion and white parts of the scallions and cook until soft. Add garlic and cook 30–60 seconds until fragrant. Sprinkle in flour and seasonings; stir until the onion is coated and cook a minute.

Pour in the white wine. Scrape up the browned bits from the bottom of the pan. Simmer 2–3 minutes until wine reduces by half. Stir in the chicken broth and simmer until slightly thickened. Reduce heat to low. Whisk in butter a Tbsp at a time. Add lemon juice and zest. Taste and adjust.

Assemble and Serve: return the shrimp to the pan. Toss briefly to coat and heat through. Do not overcook. Ladle polenta into bowls, let sit to firm up for a couple minutes, then ladle sauce into the center and top with shrimp. Garnish with crispy bacon and green scallion tops.