In a pot, bring the chicken broth to a boil. Slowly whisk in the polenta and reduce heat to low. Cook for about 20-30 minutes, stirring frequently, until thickened. Stir in the cheddar cheese until melted and smooth. Season with salt and pepper to taste.

Cook the Bacon

In a large skillet, heat the olive oil over medium heat. Add the chopped bacon and cook until crispy. Remove the bacon and set aside, leaving the drippings in the skillet.

Sauté the Vegetables

In the same skillet, add the sliced mushrooms and diced asparagus. Sauté for about 5-7 minutes, or until the vegetables are tender.

Cook the Shrimp

Add the shrimp to the skillet with the vegetables and cook for about 3-5 minutes, or until the shrimp are pink and cooked through.

Make the Sauce

Pour in the white wine and bring to a simmer, scraping any bits from the bottom of the skillet. Allow the wine to reduce for about 2-3 minutes, then stir in the heavy cream. Cook for an additional 2-3 minutes until the sauce thickens slightly. Add the crispy bacon back to the skillet and season with salt and pepper.

Serve

Spoon the cheesy polenta onto plates and top with the shrimp and vegetable mixture. Drizzle with any remaining sauce.