- For the Polenta Rounds (a 9x13-inch pan would yield at least 10 small rounds)
- 1 cup polenta (not quick-cooking)
- 2 cups stock (vegetable or chicken)
- 1¼ cups water
- 1 teaspoon chopped fresh sage
- 1 teaspoon chopped fresh rosemary
- Scant ½ cup Parmesan cheese
- 1½ – 2 tablespoons unsalted butter
- Olive oil for brushing
- Prawns, shelled and deveined, as many pieces as polenta rounds
- For the Sun-Dried tomato dipping sauce:
- ¼ cup dun dried tomatoes in olive oil, including some of the olive oil
- 1 fresh garlic clove (or roasted garlic if you have it)
- 1 anchovy fillet (optional)
- Olive oil
- ***I've refined my recipe for Sun Dried Tomato Dip. Click here for the recipe. ***
- To prepare the polenta: Place a piece of parchment paper on a 9x13-inch baking pan and brush with olive oil including the sides. Combine the polenta, stock, water, sage and herbs in a medium saucepan and bring to a boil over medium heat. Once it boils, reduce the heat to medium-low and cook, stirring constantly with a wooden spoon, until the polenta starts to separate from the sides of the pan, about 10-15 minutes. Stir in the butter and cheese and cook for another minute until the butter and cheese have melted and been incorporated into the polenta. Transfer the cooked polenta to the prepared baking pan; flatten and smooth the top with a rubber spatula. Allow to cool and set; this will take about 30 minutes.
- To crisp up the polenta, cut into rounds using a cookie cutter, brush the tops with olive oil and broil using a baking sheet for 2-3 minutes or until brown on the edges.
- To prepare the dipping sauce, process the sun-dried tomatoes, garlic and anchovy fillet in a food processor until smooth. Add a drizzle or two of olive oil to reach a consistency you like.
- To prepare the prawns, cook in olive oil over medium-high heat for 2-3 minutes on each side or until just pink. Marinate in lemon juice and salt beforehand if you prefer.
- Assembly: Spread a little of the dipping sauce on top of the polenta rounds then top with one prawn. Serve warm.
Priscilla - She's Cookin' says
Love your fabulous, healthier version of shrimp & grits! Wish I were in Hawaii languishing on the beach 🙂 Enjoy and Happy New Year, Jean!
Diane {Created by Diane} says
these look DELICIOUS!
suzanne Perazzini says
Just beautiful. I also love using polenta rounds as a base for a myriad of different toppings but I think yours could be a winner.
Rowena @ Apron and Sneakers says
I have been cooking up a polenta storm at home too! It never disappoints. Have a wonderful time being enveloped with the warmth of Hawaii! Have a Prosperous and Happy new Year Jean! Cheers!
Anna @ Crunchy Creamy Sweet says
Sooo envious of the fact you are in Hawaii… It’s been so cold in Kansas… Love this dish! So gorgeous and fancy!
Laura (Tutti Dolci) says
Love this appetizer, Jean! 3 of my favorite things in one bite :).
Valerie says
I happy to hear that you’re having a wonderful time in Hawaii! (Please send a little bit of warmth to the North.) 🙂
Beautiful dish! I think I could eat prawns morning, noon and night.
Lesley says
Great recipe! Love the combination of all the ingredients 🙂
Rosa says
A great idea and recipe!
Cheers,
Rosa
Julia | JuliasAlbum.com says
Such perfectly sized little bites for a cocktail party!
Jen L | Tartine and Apron Strings says
Jean, glad you are having a good time in paradise. You left us here with some beautiful appetizers. I am so seeing myself making these! I am not sure why I haven’t done so before, but will definitely be cooking up some soon. Yum, love your take on shrimps and grits…
ambrosia says
these look so simple and so amazing! I am book marking this recipe to make in the near future!
elizabeth says
Yes. (I apologize for not being able to offer more feedback. All I want is to eat these off my screen.)
Carrie's Experimental Kitchen says
I have featured this recipe on my blog for my weekly seafood round-up and have linked this recipe to your original post so that my readers will be forwarded to your site. Thank you for allowing me to share! Here is the link: http://carriesexperimentalkitchen.blogspot.com/2013/01/seafood-frenzy-friday-week-43.html
Magic of Spice says
I would love to be in Hawaii right now 🙂 This is such a lovely appetizer and so much more elegant than traditional shrimp and grits!
Erin @ Dinners, Dishes and Desserts says
These sound divine! I love the crispy polenta and the shrimp together. Perfect for a party, or just a light dinner at home!
Lisa {AuthenticSuburbanGourmet} says
OMG – so loving these little delights! Can only imagine with a chilled dry white wine and a roaring fire in the background, while enjoying these! TASTY!!!