You’ll Need
For the Polenta
200g quick-cook polenta
800ml hot chicken or vegetable stock
40g Parmesan, finely grated
25g butter
1/2 tsp sea salt
For the Nduja Prawns
600g raw peeled king prawns
80g 'nduja
250ml passata
2 garlic cloves, finely grated
100g mascarpone
1 tbsp olive oil
1 tsp red wine vinegar
2 tbsp chopped parsley
Optional but dangerous
Extra Parmesan
Crusty bread
Cold Italian lager
Method
Whisk the polenta into the hot stock in a deep heatproof dish.
Cover and air fry at 180°C for 12-15 minutes, whisking every 4 minutes.
Stir in the Parmesan, butter and salt, then divide between four heatproof pots.
Mix the 'nduja, passata, garlic and olive oil in a shallow heatproof dish.
Air fry at 185°C for 7 minutes, stirring once.
Stir in the prawns and air fry for 5-6 minutes until opaque.
Fold the mascarpone and red wine vinegar through the hot sauce.
Spoon the 'nduja prawns over the polenta and warm for 2 minutes.
Finish with parsley and serve immediately.