Preheat the oven to 180'c
Grease a baking tray with butter and line with non-stick paper.
Grate the parmesan and dice the butter.
Bring the water and the milk to the boil and add to the polenta. Reduce the heat and stir frequently for 6-8 minutes until the polenta is cooked. Stir through the butter and the parmesan cheese. Pour into the tray lined with non-stick paper and allow to cool. Refrigerate until set.
Once set cut into desired shapes and colour the polenta cakes on both sides in a hot non-stick pan with a splash of olive oil.
Dice the red peppers, red onion and garlic.
Heat a frying pan until hot and add the oil. Sweat the diced onion with salt and thyme. Add the garlic and diced red pepper and cook until they are caramelised. Add the paprika, oregano and the baslamic vinegar and allow to cook for about 10 minutes over a low heat.
For the garnish:
Use a peeler to make parmesan shavings. Washing and spin the rocket.
Dress the rocket leaves with olive oil and fold the shaved parmesan though the leaves.
Peel and finely dice the garlic.
Pick the leaves from parsley and chop them finely.
Cut the lemon into halves.
Prepare the prawns by removing the head and the shell. Make an incision along the spine with the
tip of the knife to remove the black digestive tract. Season with salt and pepper.
Heat a frying pan until hot and add the oil. Cook the prawns for a couple of minutes on each side and then add the garlic. Finish with a squeeze of lemon and the chopped parsley.
Warm the polenta cake in the oven for five minutes.
Place a warm polenta cake in the center of the plate. Spoon the red pepper compote around.
Top with the prawns and some of the rocket and parmesan.
«Try adding sunblushed tomatoes, chopped thyme and rosemary to the polenta cake to change the flavours.»