Sicilian Prawns on Soft Polenta
¼ cup olive oil
1 small onion, finely chopped
2 cloves garlic, finely chopped
3 baby fennel, thinly sliced, fronds reserved
1 punnet cherry tomatoes, halved
1 cup white wine
½ cup cream
24 cooked Australian prawns, peeled and deveined, tails intact
1 tablespoon finely grated lemon zest
¼ cup parsley leaves, finely chopped
2 tablespoons lemon juice
fresh chervil and lemon to serve
To make the soft polenta: place the milk, bay leaf and salt in a saucepan and bring to the simmer. Add the polenta in a steady stream and whisk until smooth. Continue to cook whisking occasionally for 2-3 minutes or until thick and smooth.
Add butter and parmesan and whisk to combine. Set aside, keep warm.
Heat oil in a large frypan over medium high heat, add onions, garlic, and half the fennel, cook stirring for 3-4 minutes or until tender and light golden.
Add the tomatoes, wine and cream.
Cook for another 4-5 minutes or until the sauce is reduced and thickened.
Add prawns, lemon zest, and parsley, season with salt and pepper and cook for another 2 minutes or until prawns are warmed through.
Place the remaining fennel in a bowl with lemon juice and toss to coat.
Spoon the soft polenta into serving bowls and top with the prawns spooning over extra sauce.
Top with chervil and serve with fresh fennel and lemon.