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Baby prawns with polenta

Australian Gourmet Traveller Italian seafood recipe for baby prawns with polenta

By Andy Harris
  • Serves 4
  • 15 mins preparation
  • 40 mins cooking
Baby prawns with polenta
Baby prawns with polenta

Yellow and white polenta are Venetian staples, cooked, grilled or fried to accompany the classic baccalà mantecato (salt cod brandade) or served soft with prawns, cuttlefish or rich game stews.


  • 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


  • 1
    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.


Drink Suggestion: Oak-matured chardonnay. Drink suggestion by Max Allen

  • Author: Andy Harris