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