Photo: Vanessa Levis
- 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)
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.