- Savoury
- Quick & Easy
- Comforting
Polenta Grits with Prawn
This dish brings together comfort and coastal freshness in the most satisfying way. Creamy, buttery polenta grits form a rich, velvety base, while juicy prawns—cooked with aromatics, spice, and a touch of brightness—add layers of flavour that feel both rustic and refined. It’s a beautiful meeting point between Southern-style warmth and modern Australian produce.
Every bite delivers a balance of smooth, hearty grits and tender, perfectly seasoned prawns, creating a dish that’s as comforting as it is vibrant. Whether you’re cooking for a cosy night in or looking to impress with something a little different, this recipe brings big flavour with effortless charm.
What You’ll Need
2 cups chicken broth
1 cup Full Cream Milk
½ tsp sea salt
1 cup polenta
¾ cup shredded cheddar cheese
¼ cup grated parmesan cheese
½ tsp Tabasco hot sauce
¼ tsp cracked pepper
¼ cup Norco Unsalted Butter
6 king prawns, peeled and deveined (tail on)
1 tsp Old Bay seasoning
Bring the chicken broth, Norco full cream milk, salt, and 1⅓ cups water to a boil in a medium saucepan over medium-high heat. Gradually whisk in the polenta.
Reduce heat to low and simmer, stirring occasionally, for 10 minutes or until thickened.
Meanwhile, heat a non-stick pan with 1 tablespoon of Norco unsalted butter. Cook the prawns until just done, about 3 minutes, then remove from heat and season with a little Old Bay seasoning. Set aside.
Once the polenta is thick, stir in the cheddar cheese, parmesan cheese, hot sauce, pepper, and the remaining ¼ cup of butter until melted and smooth.
Spoon the polenta into a serving bowl, top with the prawns, and sprinkle with a little extra Old Bay seasoning.
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Full Cream Milk
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