Prep: 10 mins
Cooking time: 20 mins
* 2 tbsp extra virgin olive oil
* 3 garlic cloves, crushed
* 6–8 spring onions, white and green parts, finely chopped
* 450g asparagus, ends removed and cut into 2.5cm (1in) pieces
* 450g prawns, peeled and deveined
* 60ml white wine
* salt and freshly ground black pepper
* 150g uncooked polenta
* 100g freshly grated Asiago or Parmesan cheese, plus extra to garnish
* 1 lemon, sliced, to serve
1. Heat the oil in a large frying pan over a medium heat. Add the garlic, spring onions, and asparagus. Cook for five minutes, stirring occasionally, until the onions have softened.
2. Add the prawns and cook for three minutes, stirring, until just beginning to turn pink.
3. Pour in the wine and stir to combine. Cook for a further two to three minutes or until the prawns are cooked through and pink. Remove from the heat and season to taste, if needed.
4. Meanwhile, place 750ml water and 1/4 teaspoon of salt in a large saucepan and bring to the boil. Stir in the polenta and reduce the heat to medium-low. Cook for about five minutes, stirring occasionally. Remove from the heat and stir in the cheese.
5. Divide the polenta evenly between four plates and top with one-quarter of the prawn and asparagus stir-fry. Garnish with cheese and serve hot with lemon slices.
More from Grains as mains:
Grains as Mains, by Laura Agar Wilson, published by DK, £16.99, www.dk.com