There are only a few weeks before Christmas and it is definitely time to think about the Festive menu! Let’s start from the beginning: appetizers!
In my opinion, starters should be all about finger foods and nibbles. You cannot go wrong if you serve a platter with different types of cheese, bread, focaccia, ham, prosciutto, perhaps some dips, olives, etc… However, if you want to make something a little bit fancier, here’s an easy recipe.
Grilled herby polenta crostini are topped with grilled king prawns, lightly dressed with a quick sauce made with mayonnaise, mustard, and parsley. For an even quicker and easier version, you can simply substitute the polenta with toasted bread.
Prawn and Polenta Canapés
For the polenta crostini
For the sauce
Prepare the polenta
Cook the polenta following the instructions on the pack. Once ready, season it with salt and add the fresh herbs (I used 6 leaves of sage and rosemary leaves, all finely chopped). Give it a final good stir.
Transfer the polenta onto a baking sheet, cover it with another baking sheet and gently roll it in order to obtain a rectangular, 1 cm high. Leave to cool down for an hour.
In the meantime, prepare the sauce. Pour the mayo, mustard, and parsley into a small bowl, and mix well with a spoon. Set aside.
Once the polenta has cooled down, cut the polenta into 2cmx2cm squares (or circles if you prefer). Heat a grill pan and grill the polenta for 2-3 minutes on each side.
Grill the prawns for 2 minutes on each side and set aside.
Assemble the canapes. Place each grilled prawn on the grilled polenta square, add a teaspoon of sauce. Serve warm.