Honeyed Prawns & Polenta

Honeyed Prawns & Polenta

Ingredients

  • 1. For the prawn marinade:
  • 4 tablespoons tomato paste
  • 3 tablespoons honey
  • 1 tablespoon lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon hot sauce
  • 1/2 teaspoon garlic powder
  • Sea salt
  • 1 pound large, peeled, and deveined prawns
  • 2. For the polenta:
  • 1 cup polenta
  • 1 1/4 cups (10 ounces) corn kernels, fresh or frozen
  • 1/4 cup currants
  • 1 tablespoon honey
  • 1 tablespoon butter
  • 1 teaspoon fresh thyme, or 1/2 teaspoon dried
  • Sea salt
  • Black pepper
  • 3. For the topping:
  • 1/3 cup feta cheese, crumbled
  • 2 to 3 tablespoons fresh parsley, finely chopped
  • 2 tablespoons capers
  • Hot sauce (optional)

Directions

  1. Preheat the oven to 400°F (204°C). Butter an 8 x 10-inch (20.3 x 25.4 cm) baking dish. Oil a rimmed baking sheet with olive oil. Set the pans aside.
  2. To make the marinade: Combine the tomato paste, honey, lemon juice, olive oil, hot sauce, garlic powder, and a pinch or two of salt in a medium bowl. Toss the prawns with the marinade. Set the bowl aside, giving it a stir every few minutes.
  3. For the polenta: Bring 3 cups cold water to a boil in a medium stainless-steel pot. Add the polenta.
  4. Cook seven minutes, stirring often. Remove the pot from the heat, cover, and let sit for 10 minutes.
  5. In a large bowl, mix the corn (completely thawed if frozen), currants, honey, butter, and thyme. Stir in the polenta, and season with salt and pepper to taste.