Baby prawns with polenta

AT A GLANCE

  • Serves 4 people

  • 250 ml (1 cup) milk
  • 300 gm coarse yellow polenta
  • 60 gm unsalted butter
  • 250 gm small cooked school prawns, peeled
  • 8 (150gm) small cooked green prawns, peeled, veins removed, tails intact
  • 2 tomatoes, blanched, peeled and seeds removed, diced
  • ¼ bunch of chives, cut into batons
01   Combine milk and 1½ litres of water in a large saucepan over medium heat. Bring to the boil and season to taste with sea salt and freshly ground black pepper. Add polenta in a thin stream, whisking continuously. Reduce heat to low and cook, stirring continuously with a wooden spoon, until polenta is smooth and creamy (30-40 minutes). If polenta becomes too thick, add a little more hot water. Stir in butter, season to taste and spoon onto a platter. Top with the still warm prawns and diced tomatoes, scatter with chives and serve immediately.

Recipe:

ANDY HARRIS

Photography:

CON POULOS

Styling:

EMMA KNOWLES

Drinking Suggestion:

OAK-MATURED CHARDONNAY. , suggested by MAX ALLEN

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