250 ml(1 cup) milk 300 gmcoarse yellow polenta60 gmunsalted butter250 gmsmall cooked school prawns, peeled8(150gm) small cooked green prawns, peeled, veins removed, tails intact2tomatoes, blanched, peeled and seeds removed, diced¼bunch of chives, cut into batons
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.