Jumbo prawns and polenta

Prepare the polenta

Pour the flour into a mixer and blend into fine granules.

Pour 3 cups of chicken stock into a saucepan and bring to the boil over a low heat. Slowly amalgamate the ground polenta into the stock. Add another cup of stock and cook for 15 minutes, stirring often.

If the polenta is too thick, add another half cup of stock and stir thoroughly.

Turn off the heat and add a drizzle of olive oil, a little grated Parmigiano Reggiano P.D.O. and a pinch of sea salt. Cover the saucepan and leave to rest for 5 minutes. The polenta must be served hot.

Prepare the prawns

Drizzle some olive oil into a hot pan. Season the jumbo prawns with the blackening seasoning (blend of Cayenne pepper, celery salt, garlic powder, fresh herbs, onion powder and paprika), and add salt and pepper to taste.

Put the prawns in the pan and cook for about 1 minute on each side, until golden.

Midway through cooking the prawns, add some slices of garlic, finely sliced shallots, red, green and yellow peppers cut into strips, and heirloom tomatoes cut in half. Keep cooking until the prawns are almost ready.

At this point, add a little fresh lemon juice, a drop of red wine vinegar, a glass of white wine, a little hot sauce, such as Tabasco, and Worcestershire sauce. Stir until the sauce has reduced by half.

Keep stirring while you melt a knob of unsalted butter in the sauce.

Plate

To finish, plate the polenta and the prawns, season with Traditional Balsamic Vinegar of Modena P.D.O. Affinato and garnish with a few sprigs of fresh cress.