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Cheesy polenta and prawns with asparagus and tomato

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Ingredients

For polenta:
  • 1 cup whole grain, medium grind cornmeal 

  • 1 tablespoon kosher salt 

  • 1 liter chicken broth (may require more throughout cooking) 

  • 1 tablespoon cold butter 

  • 2 sprig chopped thyme 

  • 1/2 cup grated parmesan
For prawns:
  • 1 cup whole grain, medium grind cornmeal 

  • 1 tablespoon kosher salt 

  • 1 liter chicken broth (may require more throughout cooking) 

  • 1 tablespoon cold butter 

  • 2 sprig chopped thyme 

  • 1/2 cup grated parmesan
  • 1 pound peeled and deveined medium shrimp (13/15 size)
  • 2 tablespoon olive oil
  • 2 clove garlic, chopped fine
  • 1 pound asparagus, cut on the diagonal into 1/2 inch thick slices
  • 4 pound plum tomatoes, seeded and chopped
  • 2 tablespoon white wine
  • 1 tablespoon good quality white wine vinegar
  • 1/4 cup chopped fresh basil

Preparation

Baking Directions:

For polenta:In a medium sized pot, over the lowest heat possible, add cornmeal, broth and salt.

This initial step will take a good 1.5 hours of cooking to achieve the best texture, so be patient and don't rush it.

If the liquid evaporates too fast, simply top it off with more broth.

We're looking for something that resembles the consistency of very soft oatmeal.

Stir in the butter, lemon, cheese and cracked pepper.

Adjust with salt to taste.

For prawns:Dry the shrimp on paper towels and season on both sides with salt and pepper.

Heat 1 tablespoon of olive oil over medium-high heat in a large skillet and place the shrimp in a single layer.

Cook about one minute on each side and remove to a plate.

Add remaining olive oil to the pan, add garlic and tomato, and cook one minute, until the tomato juices begin to evaporate.

Add the wine and vinegar to the pan, along with the asparagus.

Cook out for an additional minute, until the asparagus is just cooked, but still crisp.

Add the shrimp back to the pan along with the basil.

  Serve over the polenta garnishing with shaved parmesan, olive oil and basil leaves.

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