Prawns and Polenta

Why You’ll Love This Recipe

• Creamy, comforting polenta pairs perfectly with savory prawns
• Elegant yet easy enough for a weeknight dinner
• Customizable with herbs, sauces, or vegetables
• Naturally gluten-free
• Quick to prepare—ready in under 45 minutes
• Great balance of textures: soft polenta, tender prawns, and flavorful juices
• Impressive presentation with minimal effort
• Versatile—use grilled, sautéed, or spicy prawns
• Delicious year-round, from warm summer nights to cozy winter meals
• A true crowd-pleaser with bold Mediterranean or Southern-style vibes

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the prawns:

• Raw prawns (peeled and deveined)
• Olive oil or butter
• Garlic (minced)
• Shallot (finely chopped, optional)
• Lemon juice or white wine
• Fresh parsley or basil (chopped)
• Salt and pepper
• Optional: red pepper flakes, smoked paprika, or cherry tomatoes

For the polenta:

• Polenta or coarse cornmeal
• Water and/or milk (or use stock for extra flavor)
• Butter
• Grated Parmesan cheese
• Salt
• Optional: heavy cream for extra richness

Directions

1. Make the polenta:
   In a saucepan, bring water (or stock) to a boil. Whisk in polenta gradually, stirring constantly to prevent lumps. Reduce heat to low and simmer, stirring often, for 20–30 minutes or until creamy and tender. Stir in butter, cheese, and season with salt to taste. Cover and keep warm.
2. Cook the prawns:
   In a skillet, heat olive oil or butter over medium heat. Add shallot (if using) and garlic; sauté until fragrant. Add prawns and cook 2–3 minutes per side until opaque and pink. Add lemon juice or white wine and simmer briefly to create a light sauce. Season with salt, pepper, and herbs.
3. Assemble:
   Spoon warm polenta into bowls or plates. Top with the cooked prawns and their pan juices. Garnish with fresh herbs and a drizzle of olive oil or extra cheese if desired. Serve immediately.

Servings and timing

Serves 4 people.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: About 40 minutes

Variations

• Spicy Version: Add red pepper flakes or cayenne to the prawns while cooking.
• Tomato-Butter Sauce: Simmer cherry tomatoes with garlic and finish with butter for a rich sauce.
• Grilled Prawns: Marinate and grill prawns instead of sautéing.
• Herbed Polenta: Stir in chopped fresh basil, thyme, or rosemary.
• Coconut Polenta: Use coconut milk in the polenta for a tropical spin.
• Vegan Version: Use plant-based butter, omit cheese, and swap prawns for mushrooms or tofu.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days.
To reheat polenta, add a splash of water or milk and warm gently on the stove or microwave, stirring to restore creaminess.
Reheat prawns gently in a skillet to avoid overcooking.
Freezing is not recommended, as the texture of the prawns and polenta may change.

FAQs

Can I use frozen prawns?

Yes, thaw them completely and pat dry before cooking to avoid excess moisture in the pan.

What’s the best polenta to use?

Coarse or medium-grind polenta gives the best creamy texture. Avoid instant polenta for richer flavor.

Can I use grits instead of polenta?

Yes, grits can be used for a Southern-style twist. Cook according to package instructions.

Can I make polenta ahead of time?

Yes, but it will firm up. Reheat with liquid and stir well to restore creaminess.

How do I know when the prawns are done?

Prawns cook quickly—look for opaque flesh and pink color. Overcooked prawns become rubbery.

What wine pairs well with this dish?

A crisp white wine like Sauvignon Blanc, Pinot Grigio, or a dry rosé complements the flavors well.

Can I add vegetables?

Absolutely—try spinach, roasted red peppers, or sautéed mushrooms alongside the prawns.

Is this dish gluten-free?

Yes, as long as all ingredients used are gluten-free (double-check packaged stock or cheese).

What can I substitute for Parmesan?

Use Pecorino Romano, Grana Padano, or a plant-based cheese if needed.

Can I make this dairy-free?

Yes, use olive oil instead of butter and omit the cheese or use a dairy-free alternative.

Conclusion

Prawns and Polenta is a rich yet simple dish that brings big flavor with minimal effort. Creamy, cheesy polenta forms the perfect base for succulent, garlicky prawns and their pan sauce. Whether you’re hosting a dinner party or treating yourself to a comforting homemade meal, this elegant pairing is guaranteed to satisfy. Once you try it, it’s bound to become a go-to favorite in your kitchen.

Prawns and Polenta

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Prawns and Polenta is a simple yet elegant dish combining creamy, buttery polenta with sautéed garlic prawns finished in lemon juice or white wine. A comforting, restaurant-style meal ready in under 45 minutes.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: Serves 4
• Category: Main Dish
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Gluten Free

Ingredients

• 1 lb raw prawns, peeled and deveined
• 2 tbsp olive oil or butter
• 3 cloves garlic, minced
• 1 small shallot, finely chopped (optional)
• 2 tbsp lemon juice or 1/4 cup white wine
• 2 tbsp fresh parsley or basil, chopped
• Salt and pepper to taste
• Optional: pinch of red pepper flakes or smoked paprika
• 1 cup polenta or coarse cornmeal
• 4 cups water, milk, or stock (or a combination)
• 2 tbsp butter
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt (or to taste)
• Optional: 2 tbsp heavy cream

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Instructions

1. In a saucepan, bring water (or stock/milk) to a boil. Gradually whisk in polenta, stirring constantly to avoid lumps.
2. Reduce heat to low and simmer, stirring frequently, for 20–30 minutes until creamy and soft.
3. Stir in butter, Parmesan, and salt. Add heavy cream if using. Cover and keep warm.
4. In a skillet over medium heat, add olive oil or butter. Sauté garlic and shallot (if using) until fragrant, about 1–2 minutes.
5. Add prawns and cook for 2–3 minutes per side, until pink and opaque.
6. Deglaze with lemon juice or white wine. Let simmer briefly, then season with salt, pepper, herbs, and optional spices.
7. Spoon polenta into serving bowls. Top with prawns and pan juices. Garnish with herbs, cheese, or olive oil if desired. Serve warm.

Notes

• Use medium or coarse-ground polenta for best texture—avoid instant polenta for richer results.
• Don’t overcook the prawns—they turn rubbery when overdone. Cook just until pink and opaque.
• For extra flavor, cook polenta in stock or a milk-water combo.
• Add sautéed vegetables like spinach or mushrooms for a heartier meal.
• Store leftovers separately; reheat polenta with a splash of liquid to restore creaminess.

Nutrition

• Serving Size: 1 serving (1/4 of recipe)
• Calories: 420
• Sugar: 2g
• Sodium: 580mg
• Fat: 22g
• Saturated Fat: 9g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 180mg