Creamy, soft polenta with prawns and pesto
Traditionally a staple peasant dish of Italy, polenta is now enjoyed worldwide. We love this creamy, soft polenta recipe with prawns and pesto
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 4 cups chicken stock (or water)
- 1 teaspoon salt
- 2 cloves garlic, crushed
- 1 cup instant polenta
- 60 grams mascarpone cream or butter
- 1/2 cup freshly grated parmesan
- 2 tablespoons olive oil
- 300 grams raw prawn cutlets, peeled and deveined with tails intact
- 1/2 cup store-bought basil pesto
- fresh basil leaves, to garnish
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