Grilled Polenta with Mascarpone Cream & Spot Prawns

Instructions

1. In a medium saucepot heat 1 tbsp of olive oil and add in finely diced shallot, cook until softened.
2. 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.
3. Cook polenta over medium low heat for 25 mins stirring frequently. Add in butter and salt.
4. Transfer to baking sheet lined with plastic wrap and cool in fridge.
5. Marinate prawns in olive oil, chili flake and salt and pepper.
6. Prepare cream by mixing chopped capers, Italian parsley, anchovy, mustard, lemon and vinegar with the Mascarpone cheese.
7. Cut set polenta into pieces approximately 10 centimeters but 4 centimeters.
8. Cut green onion in half and toss in a bowl with oil and a little salt and pepper.
9. On a preheated grill well oiled grill place polenta prawns and green onion. Cook for 3 mins.
10. 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.
11. Assemble with polenta on bottom, 2 or 3 small spoons full of savory cream and top with grilled prawns and onion.