Dirty prawns

Belfast Telegraph - Weekend - - DRINK -

METHOD 1. Put the chicken (or veg) stock, po­lenta, thyme and quar­ter of a tea­spoon of salt in a medium saucepan and bring to the boil. Al­low to sim­mer over a very low heat for one hour. Ini­tially it will re­sem­ble murky yel­low wa­ter, but have pa­tience, it will slowly come to­gether. Keep whisk­ing the mix­ture, es­pe­cially dur­ing the last 15 min­utes of cook­ing, to pre­vent the bot­tom of the po­lenta scorch­ing. 2. Once you have a nice thick gloopy con­sis­tency sim­i­lar to a well-cooked por­ridge, which pulls away from the sides of the pan and has no bite to it when tasted, mix in the cheeses, but­ter and pep­pers. You will no­tice that the po­lenta light­ens in colour and be­comes lovely and shiny. Sea­son with salt to taste and keep hot un­til ready to serve. 3. Mean­while, place the prawns in a bowl with enough olive oil to coat them, add the crushed gar­lic and al­low to mar­i­nate while you get ev­ery­thing else ready. This dish cooks fast so have ev­ery­thing prepped and or­gan­ised be­fore you start cook­ing. 2. Heat a fry­ing pan over a medium heat with a slick of oil. Add the ba­con and fry un­til it is start­ing to crisp. Re­move the ba­con from the pan with a slot­ted spoon and set aside. In the same pan, melt the but­ter in the re­main­ing ba­con fat. Turn up the heat to high and add the prawns. You want to cook these hard and fast. When they have be­gun to turn opaque, re­turn the ba­con to the pan along with the spring onions, salt, pep­per and cayenne. 3. Check for sea­son­ing and give it a gen­er­ous squeeze of le­mon juice be­fore serv­ing along­side the po­lenta. SERVES 4

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