Equipment
Ingredients
Parmesan Polenta
- 800 ml vegetable broth
- 200 ml whole milk
- 200 g quick-cooking polenta
- 30 g unsalted butter, cubed
- 50 g parmesan cheese, finely grated
- 2 g salt
Balsamic Glazed Prawns
- 500 g large prawns, peeled, deveined, and patted completely dry
- 15 ml olive oil
- 3 garlic, minced
- 60 ml balsamic vinegar
- 30 g honey
- 1 g red pepper flakes
- 10 g fresh parsley, chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 511 kcal
- Protein
- 36 g
- Carbohydrates
- 54 g
- Fat
- 16 g
- Fiber
- 2 g
- Sugar
- 13 g
- Sodium
- 1128 mg
- Saturated Fat
- 7 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 231 mg
- Potassium
- 569 mg
- Calcium
- 306 mg
- Iron
- 3.5 mg
- Magnesium
- 77 mg
- Phosphorus
- 462 mg
- Zinc
- 2.7 mg
- Vitamin A
- 149 mcg
- Vitamin C
- 5 mg
- Vitamin D
- 0.7 mcg
- Vitamin E
- 0.9 mg
- Vitamin K
- 44 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.4 mcg
- Thiamin
- 0.35 mg
- Riboflavin
- 0.35 mg
- Niacin
- 2.9 mg
- Folate
- 112 mcg
- Water
- 365 g
Sources: USDA FoodData Central
Method
Combine vegetable broth and whole milk in a medium saucepan. Bring the liquid to a gentle boil over medium-high heat, approximately 100C or 212F.
Slowly pour the quick-cooking polenta into the boiling liquid in a steady stream while whisking continuously to prevent lumps from forming.
Reduce heat to low. Continue to cook, stirring frequently with a wooden spoon, until the polenta is thick and creamy.
Remove the saucepan from heat. Stir in the butter, grated parmesan cheese, and salt until completely melted and smooth. Cover with a lid to keep warm.
In a small bowl, whisk together the balsamic vinegar, honey, and optional red pepper flakes to create the glaze mixture.
Heat olive oil in a large skillet over medium-high heat. Add the dry prawns in a single layer and sear for 1 minute per side until they just begin to turn pink.
Reduce heat to medium. Add minced garlic and cook for 30 seconds until fragrant. Pour the balsamic mixture into the skillet with the prawns.
Allow the sauce to bubble and reduce until it forms a sticky glaze that coats the prawns perfectly.
Spoon the warm, creamy polenta into shallow bowls. Top with the glazed prawns, drizzle any remaining pan sauce over the dish, and garnish with fresh chopped parsley.
Chef's Notes
- Patting prawns completely dry is critical. Surface moisture creates steam, which prevents caramelization and waters down your balsamic reduction.
- For the creamiest polenta, the ratio of liquid to grain is essential. Using a mix of broth and milk adds both savory depth and luxurious dairy richness without relying entirely on heavy cream.
- Balsamic vinegar contains natural sugars, and adding honey increases the sugar content. Watch the skillet closely during the reduction phase, as the glaze can shift from perfectly sticky to burnt very rapidly.
- If your polenta firms up while you finish the prawns, aggressively whisk in a tablespoon of hot water or broth right before plating to restore its flowing consistency.
Storage
Refrigerator: 2 days — Store prawns and polenta in separate airtight containers. Polenta will firm up significantly when cold.
Reheating: Reheat polenta gently on the stove with a splash of milk or water to restore creamy texture. Warm prawns separately over low heat just until heated through.
Troubleshooting
Polenta is lumpy instead of smooth
Cause: Polenta was added too quickly or liquid was not agitated enough during addition
Fix: Use an immersion blender to smooth out the lumps directly in the pot
Prevention: Pour polenta in a very thin, slow stream while whisking vigorously
Prawns are rubbery and tough
Cause: Prawns were left on the heat too long while the glaze reduced
Fix: Cannot be fixed
Prevention: Remove prawns from the pan if they finish cooking before the sauce thickens, then return them just to coat
Balsamic glaze is too thin and watery
Cause: Prawns released too much water into the pan or sauce was not reduced enough
Fix: Remove prawns using a slotted spoon and boil the liquid on high heat until it achieves a syrup consistency
Prevention: Pat prawns thoroughly dry before cooking and ensure heat is high enough to evaporate excess moisture
Cultural Context
Polenta is a historic staple of Northern Italy, originally a humble peasant food made from ground flint corn. In this contemporary dish, its earthy, comforting nature serves as the perfect canvas for agrodolce profiles - the traditional Italian sweet and sour flavor combination created here by blending sharp balsamic vinegar with honey.
