Prawns with Baked Cheesy Polenta

    Prawns with Baked Cheesy Polenta


    8 people made this

    About this recipe: A wonderfully tasty dish. Prawns are simmered with mushrooms, cognac and seasonings, then served alongside cheesy baked polenta. It's delicious for lunch or dinner.

    Serves: 12 

    • 1.5 litres water
    • 3/4 teaspoon salt
    • 310g polenta or cornmeal
    • 1 3/4 teaspoons salt
    • 1/2 teaspoon ground black pepper
    • 115g unsalted butter
    • 2 tablespoons finely chopped garlic
    • 225g grated Cheddar cheese
    • 3 eggs
    • 250ml full fat milk
    • 4 tablespoons clarified butter (ghee)
    • 2 tablespoons finely chopped garlic
    • 1 leek, halved and cut into 5mm pieces
    • 60g fresh morel mushrooms, chopped
    • 85g fresh oyster mushrooms, chopped
    • 85g fresh chanterelle mushrooms, chopped
    • 2 tomatoes, peeled, seeded, and chopped
    • 1 tablespoon Creole blend seasoning
    • 125ml cognac
    • 125ml fish stock
    • 75ml veal stock
    • 450g prawns, peeled and deveined
    • 2 tablespoons chopped fresh thyme
    • 50g unsalted butter
    • salt and black pepper to taste

    Prep:30min  ›  Cook:1hr30min  ›  Ready in:2hr 

    1. Preheat an oven to 180 C / Gas 4. Grease a 23x33cm or similar sized baking dish.
    2. Bring the water and 3/4 teaspoon of salt to the boil in a large pot. Whisk in the polenta and return to the boil. Reduce heat to low and cook, stirring frequently until the polenta is tender and very thick, about 30 minutes. Remove from the heat and stir in 1 3/4 teaspoons of salt and 1/2 teaspoon of pepper, 115g butter, 2 tablespoons garlic and the Cheddar cheese until the cheese has melted. Beat the eggs in a bowl with the milk until smooth, then stir into the grits until evenly combined. Pour into the prepared baking dish.
    3. Bake in the preheated oven until the polenta is hot in the centre and the top is golden brown, about 1 hour.
    4. Meanwhile, melt the clarified butter in a frying pan over medium heat. Stir in 2 tablespoons of garlic and cook until golden, about 2 minutes. Add the leeks and cook 1 minute more. Stir in the morel mushrooms, oyster mushrooms, chanterelle mushrooms, tomatoes and Creole blend seasoning; cook and stir until the mushrooms begin to release their liquid, about 3 minutes. Pour in the cognac and simmer 2 minutes before pouring in the fish stock and veal stock. Return to a simmer and cook until the liquid has reduced by half. Stir in the prawns, thyme and 50g butter. Cook and stir over low heat until the prawns are no longer translucent, about 4 minutes; season to taste with salt and pepper.
    5. Serve the prawns and mushroom sauce alongside the baked polenta

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