Creamy, soft polenta with prawns and pesto

Ingredients

• 4 cup chicken stock (or water)
• 1 teaspoon salt
• 2 clove garlic, crushed
• 1 cup instant polenta
• 60 gram mascarpone cream or butter
• 1/2 cup freshly grated parmesan
• 2 tablespoon olive oil
• 300 gram raw prawn cutlets, peeled and deveined with tails intact
• 1/2 cup store-bought basil pesto
• fresh basil leaves, to garnish