Polenta Prawn Canape

Ingredients list for Polenta Prawn Canape

• ¾ cup Polenta
• 8 medium Prawns (medium) shelled and deveined
• 6 cups Vegetable stock
• to taste Salt
• to taste Crushed black peppercorns
• for greasing Oil
• 1 tablespoon Garlic chopped
• ¼ teaspoon Red chilli flakes
• Olive oil ½ tablespoon + for grilling
• 8 Black olives pitted
• for garnishing Mixed micro greens
• Sauce -
• ½ cup Fresh coriander leaves
• ½ cup Fresh parsley
• 1 tablespoon Fresh oregano
• 2 Garlic cloves
• ¼ cup Olive oil
• to taste Crushed black peppercorns
• to taste Salt
• 1 tablespoon Lemon juice

Method

1. Heat the vegetable stock in a non-stick pan. Add the polenta and stir well. Add salt and crushed peppercorns and mix. Keep stirring till all the water is absorbed and the polenta starts to leave the sides of the pan.
2. Grease a barfi tray with some oil and spread the polenta evenly with the help of a spatula while it is still hot. Make sure the surface is even. Refrigerate for fifteen to twenty minutes or till completely set.
3. Combine the garlic, chilli flakes, olive oil, crushed peppercorns and salt in a bowl and mix. Add the prawns, mix well and set aside for ten minutes.
4. To make the sauce, blend together the coriander, parsley, oregano, garlic, olive oil, crushed peppercorns and salt to a coarse paste. Add the lemon juice and mix well.
5. Demould the polenta onto the worktop and cut out discs with the help of a medium size cookie cutter.
6. Heat some olive oil in a non-stick grill pan. Place the polenta discs on it and grill till grill marks appear on both sides.
7. Skewer prawns and olives onto individual toothpicks keeping the olive in the centre.
8. Heat some more olive oil in the same pan, place the prepared toothpicks and grill, basting with the prepared sauce, till the prawns are evenly done from all sides and are cooked.
9. Place one skewer on one polenta disc, garnish with some micro greens and serve immediately.

Nutrition Info