This recipe first appeared in Food magazine.
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Ingredients
Method
1.Bring stock to a boil in a large, heavy-based saucepan. Add the salt and garlic.
2.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.
3.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.
4.Stir polenta again before serving in deep bowls, topped with pesto prawns. Drizzle with remaining oil and garnish with basil.
Note
- If you refrigerate the creamy polenta it will set firm. You can then turn it out, cut it into pieces, and fry. – You can use homemade pesto; simply blend to a puree 2 cups basil leaves, 2 garlic cloves, 3 tablespoons pinenuts, ½ cup olive oil, ½ cup grated parmesan cheese and a pinch of salt. – PER SERVE Energy 128kcal, 537kj • Protein 5.9g • Total Fat 7.9g • Saturated Fat 2.2g • Carbohydrate 7.9g • Fibre 0.5g • Sodium 587mg
