Place water and milk in a large pot on high, cook till boiling.
When boiling add the salt and polenta and whisk for five minutes.
Lower heat and simmer covered for 45 minutes, whisking occasionally.
When polenta has finished cooking, pour onto a cutting board to cool. When it is cooled, cut into rectangles. Add olive oil to a frying pan and crisp the polenta on both sides. You will need to let it cook for about five minutes on each side. When finished cooking on both sides remove from the hear and plate the polenta.
Cook bacon in a sauce pan, when finish remove from pan and shop into fine pieces.
Add garbanzo beans to the saucepan and cook in the bacon drippings for two minutes.
Add jar of Ragu Spicy Italian Sauce and bring to a simmer.
In a frying pan heat olive oil on low heat.
After two minutes add the shrimp and season with salt and curry powder.
Cook the shrimp for a several minutes on each side, till it turns pink.
Finish the dish by pouring sauce over the fried polenta and topping with the cooked shrimp.