This Lambrusco Manfreina wine, from Emilia Romagna Region, features a pleasant freshness and vivacity at every sip. We recommend the wine to be uncorked as an aperitif, served with this delicate creamy Polenta with prawns. While pouring the wine let it form a rich foam before giving off its notes of violet, cherry and raspberries. Cheers! 🍷
INGREDIENTS for 4 servings
30 min for marinade + polenta cooking time
- 200 gr polenta, corn flour
- 12-14 prawns
- salt to taste
For the marinade:
- 1/2 onion, finely chopped
- 1 garlic clove, finely chopped
- 2 tbs extra virgin olive oil
- juice of 1 orange
- few leaves of sage
- freshly ground black pepper
- salt
METHOD
- Remove the heads and shells of the prawns. Using a knife or a toothpick, pull off the vein on the back. Gently wash at the end.
- Whisk the oil, orange juice, sage, garlic and onion in a medium bowl. Season the mixture with salt and pepper, and add the prawns. Let them marinate for about 20 – 30 min.
- After 20-30 minutes have passed, cook the prawns and the marinade over a medium heat in a small pan.
- On the packaging of the polenta, you will find the correct amount of water you need to use, and how long it should cook. The one we used, needed 4 cups of water and 3 minutes of cooking, but be careful, because every polenta is different.
- Bring the water and the salt to a boil in a saucepan. Only when it is boiling, slowly add in the polenta powder while stirring steadily with a whip, until the polenta thickens. Remove from the heat when the indicated amount of time has passed.
- Pour the hot polenta into 4 cups. On the top, put the prawns and the filtered juice.
- Now you can decorate with fresh sage leaves.
- You can present the polenta in a different way by spreading it into a large dishpan as evenly as you can. It should go down to a thickness of about 2 cm. Let it cool and cut the polenta into whichever shapes you desire. Now you can decorate it with the prawns and the juice.
mad and delicacy 
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