How to make Polenta Prawn Canape -

Roasted polenta discs topped with chilli-garlic prawns.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Polenta (पोलेंता), Prawns (medium) (मध्यम आकार के प्रॉन्स)

Cuisine : Fusion

Course : Snacks and Starters

Polenta Prawn Canape

Polenta Prawn Canape Recipe Card


Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Prep Time : 31-40 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Polenta Prawn Canape Recipe

  • Polenta ¾ cup

  • Prawns (medium) shelled and deveined 8 medium

  • Vegetable stock 6 cups

  • Salt to taste

  • Crushed black peppercorns to taste

  • Oil for greasing

  • Garlic chopped 1 tablespoon

  • Red chilli flakes ¼ teaspoon

  • Olive oil ½ tablespoon + for grilling

  • Black olives pitted 8

  • Mixed micro greens for garnishing

  • Sauce -

  • Fresh coriander leaves ½ cup

  • Fresh parsley ½ cup

  • Fresh oregano 1 tablespoon

  • Garlic cloves 2

  • Olive oil ¼ cup

  • Crushed black peppercorns to taste

  • Salt to taste

  • Lemon juice 1 tablespoon


Step 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.

Step 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.

Step 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.

Step 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.

Step 5

Demould the polenta onto the worktop and cut out discs with the help of a medium size cookie cutter.

Step 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.

Step 7

Skewer prawns and olives onto individual toothpicks keeping the olive in the centre.

Step 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.

Step 9

Place one skewer on one polenta disc, garnish with some micro greens and serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.