Fried polenta cakes with quick prawn ceviche

This is a great way to use up leftover cooked polenta.

Credit: Mad Good Food

• serves

  1

• prep

  15 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 1-2 cups leftover cooked polenta (from recipes such as Derrell Smiths prawns with polenta)  
• ¼ cup plain (all-purpose) flour, for dusting
• 450-900 g (1-2 lb) large or extra-large shrimp, peeled and deveined
• ¼ cup cherry tomatoes
• ¾ cup fresh squeezed lime juice (from 6 to 7 limes)
• ¼ cup fresh squeezed lemon juice, 1 to 2 lemons
• ¼ medium red onion, finely minced
• ½ cup diced cucumber
• ½ chilli, such as serrano or jalapeño, deseeded and minced
• 1 tbsp chopped foriander (cilantro)
• ½ medium ripe avocado, diced
• Salt and pepper to taste

Freezing time: at least one hour, or overnight.

Instructions

1. Take leftover polenta (grits) while still warm and spread onto a baking sheet, at least  2.5 cm (1 inch) thickness and freeze for at least 1 hour up to overnight.
2. While grits are freezing, begin to assemble ceviche.
3. For the prawns, remove the tails and chop meat into bite-size pieces.
4. Add the cucumber, onion, minced chilli and coriander (cilantro), and chopped shrimp to a glass or stainless steel. Pour over the citrus juices and a pinch of salt. Toss well, and then press the shrimp down into the liquid as much as possible. Cover and refrigerate.
5. Season with salt to taste.
6. Remove polenta from the freezer, and using a 9 cm (3.5 in) diameter ring mold or cookie cutter, cut out polenta cakes.
7. Dust both sides with flour
8. In a sauté pan, melt butter on medium heat and add cakes to pan. Be sure not to crowd the pan.
9. Pan fry for 2-3 mins on each side, achieving a nice golden crust. Remove from pan and drain on paper towels.
10. Serve ceviche over polenta cakes, with avocado.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.