Balsamic prawns with cherry tomatoes and creamy polenta

By Anna Haugh
From Saturday Kitchen

Ingredients

For the Polenta:

• Quick-cook polenta: 100g/3½oz
• Finely grated Parmesan (plus extra to serve): 50g/1¾oz
• Salted butter: 30g/1oz
• Milk (if needed): 100ml/3½fl oz
• Sea salt

For the Prawns:

• Vegetable oil: 1 tbsp
• Garlic clove (halved): 1
• Raw prawns (deveined): 300g/10½oz
• Cherry tomatoes (halved): 200g/7oz
• Balsamic vinegar: 3 tbsp
• Caster sugar: ½ tsp
• Pinch of chilli flakes
• Spinach: 50g/1¾oz
• Good-quality extra virgin olive oil (optional), for serving

Method

1. Prepare the Polenta:
   • Pour 600ml (21fl oz) of water into a large saucepan and add 1 tsp of sea salt.
   • Bring it to a boil.
   • Whisk in the quick-cook polenta; it will cook very quickly, around 3–5 minutes.
   • Beat in the Parmesan and butter.
   • Taste to check if it needs more salt.
   • Keep it warm over low heat, covering the surface with a sheet of baking paper to prevent a skin from forming.
   • Stir the polenta occasionally while you quickly cook the prawns.
2. Cook the Prawns:
   • Heat a frying pan over high heat.
   • Add oil and garlic.
   • Throw in the prawns, cherry tomatoes, balsamic, sugar, and chili flakes.
   • The prawns will change color from blue to pink once they’re cooked (2–3 minutes).
   • Remove from heat and add the spinach, stirring to wilt.
3. Adjust Polenta Consistency:
   • Stir the polenta once more; if it seems dry, add some milk (a little bit at a time) to loosen it up.
4. Assemble the Dish:
   • Spoon the polenta into the middle of plates or bowls, creating little wells in the center of the mounds.
   • Spoon the prawns on top.
   • Finish with some Parmesan and a drizzle of extra virgin olive oil, if desired.