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Grilled Polenta with Mascarpone Cream & Spot Prawns
Grilled polenta forms the base for mascarpone cream and juicy prawns. Layers of tex-ture and flavour in every bite.
- In a medium saucepot heat 1 tbsp of olive oil and add in finely diced shallot, cook until softened.
- Add in milk and water and bring to a boil. Slowly whisk in cornmeal giving a few second in between adding more to incorporate properly.
- Cook polenta over medium low heat for 25 mins stirring frequently. Add in butter and salt.
- Transfer to baking sheet lined with plastic wrap and cool in fridge.
- Marinate prawns in olive oil, chili flake and salt and pepper.
- Prepare cream by mixing chopped capers, Italian parsley, anchovy, mustard, lemon and vinegar with the Mascarpone cheese.
- Cut set polenta into pieces approximately 10 centimeters but 4 centimeters.
- Cut green onion in half and toss in a bowl with oil and a little salt and pepper.
- On a preheated grill well oiled grill place polenta prawns and green onion. Cook for 3 mins.
- Remove onion, flip polenta and prawns and cook for an additional 3 mins. Prawns should be fully opaque in colour and polenta should be heated through.
- Assemble with polenta on bottom, 2 or 3 small spoons full of savory cream and top with grilled prawns and onion.
