Prawns with Polenta

Top and tail the chillis, split lengthways, strip out the seeds and discard, and cut into fine dice. Peel the garlic cloves and crush. Add the chillis, garlic and four tablespoonfuls of olive oil to a large pan. Put on a low light and soften stirring from time to time without browning.

Meanwhile peel the body part of the prawns leaving the heads untouched  Picture   and season lightly with some salt. When ready add to the chilli mixture and quickly cook on both sides until a nice pink colour. Squeeze over a bare half of lemon and a small glass of white wine and simmer for three or four minutes.

Meanwhile cook the (quick cook) polenta in stock for about five minutes or so stirring all the time. Season with a little salt. Chop the flatleaf parsley to make a good tablespoonful.

Spoon some polenta on to serving plates, put the prawns on top, pour over the cooking liquid. garnish with the parsley and serve  Zoom  .