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.

Recipe / styling by Lisa Featherby

Styling by Emma Knowles

Styling by Kirsty Cassidy

Ingredients

Method

Main

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