Creamy polenta with prawns
Chef Tim Anderson's delicious creamy polenta recipe features large prawns and our famed Kikkoman Soy Sauce. It is based on "shrimp and grits", a popular dish from South Carolina and Georgia
For the prawns:
For the creamy polenta:
For the rich chicken gravy:
For the prawns, combine all the ingredients and marinate for 4 hours in the refrigerator with the green spring onion in another bowl.
To make the polenta, bring the milk and stock to a boil, then tip in the polenta, stirring constantly. Cook for 5 minutes, until the mixture thickens and becomes quite smooth. Add the butter and cheeses and cook for another 10 minutes, until the polenta is soft and not too gritty; if it gets too thick, add a little hot water. Add the sweetcorn and cook for 5 more minutes. The mixture should be quite loose and should have a pourable consistency. Add more milk as needed to achieve the right consistency. Season with pepper to taste and keep warm.
For the gravy, bring the stock to the boil with the star anise. Reduce to about 80ml (it should be very thick) then stir in the soy sauce and cream.
To serve, fry the prawns for 3-4 minutes, until just cooked. Squeeze on fresh lime juice as they finish cooking. Divide the polenta between bowls, top with the prawns and drizzle over a spoonful of gravy. Sprinkle with a pinch of nigella seeds and the green spring onion.
Recipe as PDF
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