Braised prawns with broad beans and polenta
Dried broad beans can be bought peeled or unpeeled from good delis any time. Fresh broad beans are at their best in early to late spring. Once the heat gets to them and they start to get hard and mealy, it's all over.
Ingredients
5 cups water
1 cup polenta
3 tbsp extra-virgin olive oil
1 small onion, finely diced
2 cloves garlic, minced
12 tinned, peeled Italian tomatoes, drained
cup basil leaves
1 cup broad beans, double-peeled
500g green banana or king prawns, peeled and deveined
Salt and pepper
Method
Pour water into a saucepan and add a couple of good pinches of salt. Bring to a rolling boil. Slowly pour in polenta and stir constantly with whisk until polenta comes away from sides of saucepan. Reduce heat to simmer and put lid on saucepan. Simmer about 20-30 minutes, giving polenta a good stir every five minutes with wet wooden spoon.
Polenta should be soft but not runny. The longer it is cooked, the thicker and more flavoursome it will be.
Meanwhile, heat olive oil in another saucepan and lightly fry onion and garlic until soft. Mash tomatoes roughly with fork and add to pan. Season with two to three pinches of salt and simmer slowly for 10 minutes.
Tear basil leaves into rough pieces and add, along with peeled broad beans.
Stir and simmer three to four minutes then add prawns and simmer five minutes until cooked. Season with more salt, if necessary, and pepper. Pour polenta on a wooden board or into individual plates and spoon prawns over the top.
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