Devilled prawns with corn polenta

• whole milk↗500ml ml
• bay leaf↗1
• polenta↗120g g
• Tabasco↗1 tsp tsp
• cheddar↗100g g
• raw king prawns↗300g g

  peeled

• corn cobs2
• rapeseed oil↗
• white wine↗50ml ml
• green onions↗4

  finely sliced, for garnish

• unsalted butter↗100g g
• shallot↗1

  finely chopped

• garlic clove↗1

  chopped

• parsley↗bunch of bunch

  leaves gathered

• tarragonbunch of bunch

  leaves gathered

• перець кайєн↗½ tsp
• копчена паприка↗½ tsp
• насіння кмину↗½ tsp
• море́нна сіль↗½ tsp
• соус Вустершир↗1 tbsp
• лимонний сік2 tsp

Step-by-step instructions

1. 1

   To make the polenta, bring 550 ml water together with milk and a bay leaf to a boil in a pot. Gradually add the polenta, whisking vigorously with a whisk until it combines, making sure there are no lumps. Cook for 30 minutes, stirring frequently, adding a little water if needed, then add the Tabasco and cheddar, stirring until melted. Remove the pot from the heat, discard the bay leaf and cover with a tea towel to keep warm.

2. 2

   Meanwhile, remove the prawns from the fridge, let them come to room temperature and season with salt.

3. 3

   Prepare the butter mixture by blending all the ingredients together with 2 tbsp water in a food processor until smooth.

4. 4

   Heat a pan. Toss the corn kernels with rapeseed oil and salt and sauté, turning, until the kernels puff up, become deep yellow and slightly charred. Remove from the pan, let cool for a minute, then remove the kernels from the cob and add them to the polenta.

5. 5

   Heat a little oil in a pan and add the prawns. Cook over high heat for 2 minutes until they turn pink, then pour in the wine, bring to a boil and flip the prawns. Add 2 tbsp devil's oil to the pan and stir the prawns until the butter melts. Add another 1 tbsp butter to the polenta, then divide it between two plates, top with the prawns, pan juices and green onions.