Creamy, soft polenta with prawns and pesto
Traditionally a staple peasant dish of northern Italy, polenta is now enjoyed worldwide. This creamy, soft polenta recipe with prawns and pesto is a delicious example of how to enjoy this dish
Ingredients
- 4 cups chicken stock (or water)
- 1 tsp salt
- 2 cloves garlic, crushed
- 1 cup instant polenta
- 60 g mascarpone cream or butter
- 1/2 cup freshly grated parmesan
- 2 tbsp olive oil
- 300 g raw prawn cutlets, peeled and deveined with tails intact
- 1/2 cup store-bought basil pesto
- fresh basil leaves, to garnish
Steps
- Bring stock to a boil in a large, heavy-based saucepan. Add the salt and garlic.
- Sprinkle in polenta in a steady stream, stirring continuously to avoid lumps forming. Cook over medium heat, stirring continuously, for 3 minutes or until the mixture thickens. Remove from heat and stir in the mascarpone and parmesan. Cover and set aside for 2 minutes.
- Heat 1 tablespoon of the oil in a pan; cook prawns for 1 minute on each side or until they turn pink, indicating they are cooked. Toss prawns in pesto to coat.
- Stir polenta again before serving in deep bowls, topped with pesto prawns. Drizzle with remaining oil and garnish with basil.
This recipe first appeared in Food magazine.
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