For the polenta
- 500ml whole milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 1 bay leaf
- 120g polenta
An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…
- 1 tsp Tabasco
- 100g cheddar
Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…
For the prawns
- 300g raw king prawns, peeled
- 2 corn cobs
- rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 50ml white wine
- 4 spring onions, finely chopped, to serve
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
For the devilled butter
- 100g unsalted butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 shallot, finely chopped
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 1 garlic clove, chopped
- bunch of parsley, leaves picked
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- bunch of tarragon, leaves picked
A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…
- ½ tsp cayenne pepper
- ½ tsp smoked paprika
- ½ tsp cumin seeds
- ½ tsp sea salt
- 1 tbsp Worcestershire sauce
- 2 tsp lemon juice
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.