Devilled Prawns Corny Polenta Recipes

DEVILLED PRAWNS & CORNY POLENTA

Steps:

• To make the polenta, bring 550ml water to the boil with the milk and bay in a pan. Steadily pour in the polenta and whisk vigorously until incorporated, making sure there are no lumps. Cook for 30 mins, stirring often, adding a little more water if needed, then stir in the Tabasco and cheddar until melted. Remove the pan from the heat, take out the bay leaf and cover with a tea towel to keep warm.
• Meanwhile, take the prawns out of the fridge to bring to room temperature and season with some salt.
• Make the butter by blitzing all the ingredients with 2 tbsp water in a food processor until combined.
• Heat a frying pan. Brush the corn with some rapeseed oil and salt and fry, turning until the corn is puffed and deep yellow and starting to char. Remove from the pan, allow to cool for a min, then slice the corn from the cob and stir into the polenta.
• Heat some oil in the frying pan and add the prawns. Cook over a high heat for 2 mins or until pink, then add the wine, bring to the bubble and turn the prawns over. Add 2 tbsp of the devilled butter to the pan and toss the prawns in it as it melts. Stir another tbsp of the butter through the polenta, then divide between two bowls, top with the prawns, pan juices and spring onion.

HONEYED PRAWNS & POLENTA

Steps:

• 1. Preheat the oven to 400°F (204°C). Butter an 8 x 10-inch (20.3 x 25.4 cm) baking dish. Oil a rimmed baking sheet with olive oil. Set the pans aside.
• 2. To make the marinade: Combine the tomato paste, honey, lemon juice, olive oil, hot sauce, garlic powder, and a pinch or two of salt in a medium bowl. Toss the prawns with the marinade. Set the bowl aside, giving it a stir every few minutes.
• 3. For the polenta: Bring 3 cups cold water to a boil in a medium stainless-steel pot. Add the polenta. Cook seven minutes, stirring often. Remove the pot from the heat, cover, and let sit for 10 minutes.
• 4. In a large bowl, mix the corn (completely thawed if frozen), currants, honey, butter, and thyme. Stir in the polenta, and season with salt and pepper to taste.
• 5. Add polenta mixture to the buttered baking dish. Spread evenly with a spatula, and place in the oven to bake for 35 minutes.
• 6. Spread the prawn mixture evenly onto the oiled baking sheet. After the polenta has baked for 25 minutes, add the prawns to the oven, alongside the polenta. Place both pans on same rack if possible; otherwise, place the baking sheet on the lower rack.
• 7. Bake the prawns for five minutes. Remove the baking sheet from the oven, and flip all of the prawns over. Return to the oven and bake an additional five minutes, until the polenta is slightly browned and the prawns are pink and firm.
• 8. Remove the prawns and the polenta from the oven. To serve, scoop individual servings of the polenta onto plates. Lay a few prawns over each serving, then top with crumbled feta, fresh parsley, and capers. Drizzle with a few lashings of hot sauce, if desired.

DEVILED CORN

Steps:

• Heat the corn in the butter, add mustard, salt and pepper.
• Add cheese.
• Serve Hot.
• Note: Time to prepare is if you are using fresh corn and must cut off cob and cook, if using canned corn preparation time will be much less.