Prawns with blue cheese polenta and shitake mushrooms

Luke Mangan

all details

I've had the pleasure of cooking this for Richard Branson, Bill Clinton and Princess Mary.

Prawns with blue cheese polenta and shiitake mushrooms.
Photo: Vanessa Levis

Ingredients

  • 500ml milk
  • 50ml cream
  • pinch salt
  • 100g instant polenta
  • 75g blue cheese (such as Stilton), crumbled
  • 50g parmesan, grated
  • extra virgin olive oil
  • 50g shiitake mushrooms, stems removed and caps sliced
  • 24 prawns, peeled and de-veined
  • 2 handfuls wild rocket
  • truffle oil (optional)

Method

For polenta, place milk, cream and salt in a saucepan and bring to the boil. Pour in polenta in a steady stream, stirring constantly, and cook over low heat for 5 minutes.

Stir in blue cheese and parmesan, and continue stirring until cheese is melted through.

Heat a little extra virgin olive oil in a pan and sauté mushrooms. Drain.

Sear prawns in a heavy-based pan over high heat, turning them once, for 3-4 minutes or until they just start to turn white.

To serve, divide polenta among 6 serving plates or place on a platter and spread into a circle.

Top polenta with a small pile of rocket and sprinkle with mushrooms. Arrange prawns on top and drizzle with truffle oil, if using.

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  • Main Ingredients - Cheese, Shellfish

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