Prawn and Asparagus stir-fry with Polenta

Polenta is one of those ingredients I don't know enough about but would love to learn how to make it in all the different forms. A couple of years back, I visited Polenteria, a Soho restaurant specialising in the ingredient where I tired it runny, as a pasta, grilled and in cakes. After picking up this Grains as Mains (which is fast becoming a favourite cook book), I found a recipe for Prawns as asparagus stir fry with cheesy polenta. The recipe was simple and fast to make and the results was filling but flavourful and also gluten free. Normally, I think polenta can be seen as a stodgy wintery ingredient, but this recipe helps make it light and summery.
2tbsp oil
3 garlic cloves
2-8 spring onions
45g asparagus
450g prawns
60ml white wine
salt and pepper
150g uncooked polenta
100g parmesan cheese
1 lemon, sliced to serve

Heat the oil in a large pan over a medium heat. Add the garlic, spring onions and asparagus. Cook for 5 minutes, stirring occasionally, until the onions have softened. Then add the prawns and cook for 3 minutes stirring, until beginning to look pink.

Pout in the wine and stir to combine. Cook for a further 2-3 minutes or until the prawns are cooked through and pink. Remove them from the heat and season to taste.

Meanwhile pour 750ml of water and a little salt into a large saucepan and bring to the boil. Stir in the polenta and reduce to a medium heat. Cook for about 5 minutes, stirring occasionally. Remove from the heat and stir in the cheese.

Divide polenta evenly and top with the prawn mix. Serve with lemon.


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