Scampi alla busara with soft polenta

Ingredients

For 1 serving

• Langoustines250 g
• Canned peeled tomatoes150 g
• Garlic1 clove
• Breadcrumbs8 g
• Polenta (cornmeal)50 g
• White wine50 ml
• Parsleyto taste
• Extra virgin olive oil12 g
• Saltto taste
• Black pepperto taste

Contains: gluten, shellfish, sulphites,

Method

1. Rinse the langoustines, keeping them whole; with scissors cut along the shell on the back, so they absorb the sauce and are easy to peel at the table. Peel and chop the garlic.
2. In a wide frying pan heat the oil over medium heat with the garlic for 1 minute, until fragrant; pour in the white wine and let it bubble for 1–2 minutes, until you can no longer smell the alcohol.
3. Add the crushed peeled tomatoes and a pinch of salt and cook over medium-low heat for 8 minutes, until the sauce thickens.
4. Meanwhile bring the water for the polenta to the boil with a pinch of salt, pour in the instant polenta in a stream while whisking and cook over low heat for 5–8 minutes, until soft and creamy; add a splash of hot water if it gets too thick.
5. Add the langoustines to the sauce, sprinkle with the breadcrumbs, add pepper, cover and cook for 5 minutes, until the shells are bright pink and the sauce has thickened.
6. Spoon the polenta onto the plate, top with the langoustines and their sauce and finish with chopped parsley.