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
- 1Combine 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