Pan-fried polenta with crushed peas and langoustines

Crisp-edged pan-fried polenta forms the perfect base for a vibrant mound of garlicky crushed peas and sweet, buttery langoustines. Each bite combines creamy, crunchy, and fresh flavours, finished with a flourish of pea shoots and horseradish.

By Anna Haugh
From Saturday Kitchen

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This dish blends fibre-rich peas and protein-packed langoustines with golden polenta, but the generous use of butter and cheese means it’s best enjoyed as a treat rather than an everyday meal.

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Ingredients

For the polenta

• 20g unsalted butter
• 5g salt
• 1 sprig fresh thyme, leaves removed and chopped
• 1 garlic clove, chopped
• 100g quick-cook polenta, plus extra for dusting
• 55g Parmesan, grated
• 1 tbsp vegetable oil, to fry

For the crushed peas

• 50g unsalted butter
• 4 garlic cloves, chopped
• 400g frozen peas, defrosted
• 60g fresh peas
• Pinch salt

For the langoustines

• 8 medium raw langoustines, heads and shell removed
• 100g unsalted butter
• 1 garlic clove
• Salt
• 1 lemon, to squeeze

To garnish

• 2cm fresh horseradish, grated
• Curly pea shoots
• 12 pea shoot flowers

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Method

1. Set the polenta:
   • Line a baking tray and set aside.
   • In a saucepan, melt the butter with salt, thyme, and chopped garlic. Sweat gently for a couple of minutes.
   • Add 500ml water and bring to the boil.
   • Whisk in the polenta and cook for a few minutes until thickened.
   • Stir in the grated Parmesan.
   • Pour the mixture into the lined tray and chill in the fridge for at least 2 hours, or until firm.
   • Once set, cut into 8–10 pieces and dust with extra polenta. Set aside until ready to fry.
2. Make the crushed peas:
   • In a saucepan, melt the butter and add chopped garlic. Sweat for a couple of minutes.
   • Add the defrosted peas and blend with a hand blender until roughly crushed.
   • Bring a separate pan of water to the boil, blanch the fresh peas for 1 minute, then drain and stir into the crushed peas. Season with a pinch of salt.
3. Fry the polenta:
   • Heat a frying pan over medium heat with a little vegetable oil.
   • Pan-fry the polenta pieces for 2–3 minutes on each side until crisp and golden. Rest on kitchen paper.
4. Cook the langoustines:
   • In the same frying pan over high heat, caramelise the langoustines on both sides.
   • Add a garlic clove and the butter, then baste the langoustines as they finish cooking. Squeeze over lemon juice and season with salt.
5. To serve:
   • Lay a piece of crispy polenta on each serving plate.
   • Top with a generous spoonful of crushed peas.
   • Add the langoustines alongside.
   • Garnish with grated horseradish, curly pea shoots, and pea shoot flowers for a fresh, peppery finish.

Chef’s tip:

If you can’t find langoustines, swap for large prawns or crayfish tails for a similar sweet, buttery result.

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Suggested Wine Pairing

Majestic: The Cloud Factory Sauvignon Blanc

This Sauvignon Blanc is crisp and lively, with notes of gooseberry and citrus that brighten the sweet langoustines and balance the buttery peas and Parmesan polenta.

Tesco: Finest Gavi

Gavi’s gentle minerality and green apple freshness complement the creamy polenta and sweet peas, while its acidity keeps the langoustines tasting clean and delicate.

Sainsbury’s: Taste the Difference Pinot Grigio delle Venezie

This Pinot Grigio offers pear, lemon, and a hint of almond—just right for the subtle flavours of the dish, enhancing the peas and seafood without overpowering them.

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What can you serve with this

1. Lemon-dressed rocket salad – The peppery leaves and citrus dressing cut through the richness of the polenta and langoustines.
2. Charred tenderstem broccoli – Adds a smoky, crunchy contrast to the creamy and buttery elements.
3. Crusty Italian bread – Perfect for scooping up the crushed peas and soaking up any buttery juices.

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Nutri-score Health Check

This recipe scores a C on the Nutri-Score scale, placing it in the moderately healthy range. Peas and langoustines offer protein, fibre, and micronutrients, while polenta provides slow-release carbohydrates. The generous use of butter and Parmesan adds saturated fat, but the overall balance of plant and seafood ingredients keeps things in check.

Positive Factors

• Peas are high in fibre, vitamins, and plant protein.
• Langoustines give lean protein and minerals.
• Polenta is naturally gluten-free and a good source of energy.

Negative Factors

• High in butter and Parmesan, increasing saturated fat content.
• Moderate sodium from cheese and added salt.

This Nutri-Score has been automatically calculated from the recipe ingredients and is only a guide. Enjoy this dish as a special treat, and balance it with lighter meals throughout the week.