Name: Prawns on soft polenta
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 50 ml olive oil; ½ onion, thinly sliced; 2 garlic cloves, thinly sliced; 2 baby fennel bulbs, thinly sliced on a mandolin, fronds reserved; 250 gm cherry tomatoes, halved; 250 ml (1 cup) dry white wine; Finely grated rind and juice of 1 lemon, plus 1 lemon extra for acidulated water; 24 peeled medium uncooked prawns, tails on; ¼ cup coarsely chopped flat-leaf parsley; Soft polenta; 500 ml (2 cups) milk; 180 gm instant polenta; 30 gm butter, coarsely chopped

Ingredients

50 ml olive oil

½ onion, thinly sliced

2 garlic cloves, thinly sliced

2 baby fennel bulbs, thinly sliced on a mandolin, fronds reserved

250 gm cherry tomatoes, halved

250 ml (1 cup) dry white wine

Finely grated rind and juice of 1 lemon, plus 1 lemon extra for acidulated water

24 peeled medium uncooked prawns, tails on

¼ cup coarsely chopped flat-leaf parsley

Soft polenta

500 ml (2 cups) milk

180 gm instant polenta

30 gm butter, coarsely chopped

Method

Main

1.Heat oil in a large wide saucepan over medium-high heat, add onion, garlic and three-quarters of the fennel (reserve remaining fennel in iced acidulated water) and stir occasionally until tender (4-5 minutes). Add tomato, wine and lemon rind and simmer until reduced by half (4-5 minutes). Add prawns, simmer until just opaque (1-2 minutes), add lemon juice and parsley, season to taste and keep warm.

2.Meanwhile, for soft polenta, bring milk and 500ml water to the boil in a saucepan over medium-high heat, add polenta in a thin steady stream, whisking continuously, and whisk until thick (2-3 minutes). Add butter, season generously to taste and whisk to combine. Serve polenta hot, topped with prawn mixture and reserved fennel.

Styling by Lisa Featherby

Styling by Emma Knowles

Styling by Kirsty Cassidy