Polenta with prawns, zucchini and thyme

Ingredients

For 1 serving

• Polenta (cornmeal)55 g
• Shrimp160 g
• Zucchini200 g
• Garlic1 clove
• Extra virgin olive oil1 tablespoon
• Thyme2 g
• Lemon zest2 g
• Saltto taste

Contains: shellfish,

In season: June – September

Method

1. Bring the salted water for the polenta to the boil, about four times the weight of the cornmeal; pour in the polenta in a thin stream while whisking and cook over low heat for 15 minutes, stirring often and adding a splash of hot water if it gets too thick: it should stay soft.
2. Meanwhile wash and trim the courgettes and cut them into roughly 1 cm dice. Peel the prawns, slit them along the back and remove the dark vein.
3. Heat half the oil in a frying pan over medium-high heat with the crushed garlic and sauté the courgettes for 5 minutes, until golden but still firm; season with salt.
4. Add the prawns, thyme and remaining oil and cook for 2 minutes, until the prawns turn pink; season lightly and remove the garlic.
5. Spoon the polenta onto the plate, top with the prawns and courgettes and finish with grated lemon zest.