Prawns with blue cheese polenta and shitake mushrooms

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

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


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.