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.
Recipe by Lemons + Anchovies at https://lemonsandanchovies.com/2012/12/prawns-on-crisp-polenta-rounds-and-sun-dried-tomato-dipping-sauce/