Prawns and polenta with cheddar biscuits

Prawns in a tomato and white wine sauce are served over creamy polenta with flaky American-style cheese biscuits.

Credit: Mad Good Food

• serves

  4

• prep

  35 minutes

• cook

  25 minutes

• difficulty

  Mid

Ingredients

Polenta

• 6 cups water
• 2 cups polenta
• 55 g (¼ cup) unsalted butter
• 1 cup thickened (heavy) cream
• 1 cup smoked Gouda
• 1 cup sharp cheddar
• Salt and pepper, to taste

 

Biscuits

• 2 cups plain (all purpose) flour
• 3 tsp sugar
• 3 tsp baking powder
• 2 tsp garlic powder, plus ½ tsp extra, for finishing
• ½ tsp Kosher salt
• 1 cup buttermilk
• ½ cup unsalted butter, melted
• 1½ cups shredded sharp cheddar cheese
• 40 g unsalted butter, melted
• 3 tsp chopped parsley

 

Scampi-style prawns

• ¼ cup capers, drained
• 1½ tbsp butter, plus extra 1½ tbsp for finishing
• 1½ tbsp (30 ml) olive oil
• 1 shallot, fine diced
• 3 tsp minced garlic
• 1 cup cherry tomatoes
• Crushed red pepper flakes (optional)
• 680-900 g (1.5-2 lb) uncooked large peeled, deveined, prawns (shrimp), tail on
• ½ cup dry white wine
• Juice one lemon
• ¼ cup parsley, chopped
• Kosher salt & pepper to taste

Instructions

1. For the polenta, bring water to a rolling boil in a saucepan. Slowly whisk in polenta, add more or less to achieve a slightly creamy consistency. Reduce heat to low and simmer for 5mins.
2. Once grits have reached a thick creamy consistency add heavy cream, butter, salt and pepper to taste.
3. Slowly add in cheese, stir together and keep warm on the stove. (Note - if desired, reserve about a cup of cooked polenta to make Derrell's 'use it up' polenta cakes. Spread the reserved polenta on a sheet pan and place in the fridge or freezer, covered, until needed). 
4. For the biscuits, preheat the oven to 230°C (450°F). Line a baking sheet with baking (parchment paper) or a silicone baking mat; set aside.
5. In a large bowl, combine flour, sugar, baking powder, garlic powder, salt and pepper
6. In a large bowl, whisk together buttermilk and butter.
7. Pour wet mixture over dry ingredients and stir using a rubber spatula just until moist. Gently fold in cheese.
8. Using a ¼-cup measuring cup or ice cream scoop, scoop the batter evenly onto the prepared baking sheet.
9. Place into the oven and bake for 10-12 minutes, or until golden brown.
10. For the topping, whisk together butter, parsley and extra ½ teaspoon garlic powder in a small bowl. Working one at a time, brush the tops of the biscuits with the butter mixture.
11. While biscuits are cooking, pat dry drained capers with a paper towel, ensuring most of the moisture is removed.
12. In a medium saucepan add 1½ tablespoons of olive oil, over medium high heat. Add capers to the pan and saute until capers begin to split and are crispy, 2-3 mins. Set aside. 
13. In a large skillet, melt 1½ tbsp of butter in 1½ tbsp olive oil over medium-high heat.
14. Sauté the shallot, garlic, cherry tomatoes and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes.
15. Season the prawns (shrimp) with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes.
16. Remove the shrimp from the pan; set aside and keep warm.
17. Add wine and lemon juice and bring to a boil.
18. Add 2 tablespoons butter. When the butter has melted, return the shrimp to the pan along with the parsley. Stir well and season with additional salt, pepper and extra crushed red pepper flakes to taste.
19. Serve immediately over grits, garnished with fried capers, with biscuits on the side.

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.