50 ml olive oil½ onion, thinly sliced2garlic cloves, thinly sliced2baby fennel bulbs, thinly sliced on a mandolin, fronds reserved250 gm cherry tomatoes, halved250 ml(1 cup) dry white wineFinely grated rind and juice of 1 lemon, plus 1 lemon extra for acidulated water24 peeled medium uncooked prawns, tails on¼ cup coarsely chopped flat-leaf parsleySoft polenta500 ml (2 cups) milk180 gminstant polenta30 gm butter, coarsely chopped
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.
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.