Polenta e Gamberi di Fiume - Yabbies on green polenta

YABBIES ON GREEN POLENTA

I like the combination of soft polenta and yabbies with the fragrance of a fruity olive oil. This dish is visually attractive and clean in flavour. It is imporant to use the best cheese and olive oil. The polenta has to be creamy, soft and runny.  

Serves 6

PREPARATION TIME: 30 MINUTES

COOKING TIME: 3o MINUTES

INGREDIENTS

30 cooked and peeled yabbies (see note)

3 cups polenta (cornmeal)

1 cup grated Parmigiano Reggiano

salt

water

1 cup finely chopped young spinach or continental (flat leaf) parsley

125 mL (=/2 cup) extra virgin olive oil

METHOD

Shell the yabbies and set aside.

Bring 2L (8 cups) lightly salted water to the boil. Add the polenta in a steady stream, stirring all the time until all the flour has been incorporated and there are no lumps. Add the cheese and adjust to taste with salt. Cook for 30 minutes, and if the mixture looks like drying out, add more water. Add the spinach or parsely last, just before dishing up, to keep the colour. Add more for a greener effect.

Spoon the polenta into bowls, and divide the yabbies between them. Drizzle generously with the olive oil and serve.

A Note About Yabbies

It is better to buy live yabbies. Drop them in plenty of hot water with the usual aromatics parsley, peppercorns, celery, onion, lemongrass, lemon and so on. Cook for 5 minutes, and drain. Do not refresh.