Baby prawns with polenta


You'll need

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

Method

  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Oak-matured chardonnay.

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