If using frozen Prawns, defrost the Prawns in cold water in a colander.
In a medium saucepan, bring 6 cups of water to a boil. Whisk in 1½ cups cornmeal in a slow steady stream, whisking constantly to prevent lumps. Continue whisking until the polenta begins to thicken, about 1 to 2 minutes. Stir in 1 teaspoon salt and reduce the heat so that the polenta bubbles slowly. Continue to cook, stirring occasionally, for about 20 minutes until the cornmeal loses its raw flavour (taste every so often to check). Then turn off the heat and stir in 1 tablespoon butter, ¾ cup milk, another ½ teaspoon salt, and ¼ tsp black pepper. Cover to keep warm before serving. If the polenta becomes too thick, stir in a splash of milk or water to loosen it up.
Meanwhile, finely dice the onion. Mince the garlic. In a large ovenproof skillet over medium-high heat, heat 2 tablespoons olive oil. Add the onion and saute until it is translucent, about 5 minutes. Add the garlic and stir for 30 seconds until fragrant. Gently add the tomatoes (taking care as they may spit once they hit the hot oil), oregano, ¾ teaspoon salt and ¼ tsp black pepper and bring to a simmer. Reduce the heat and simmer the sauce for 7 to 8 minutes, until the juices thicken slightly (cover if necessary).
Remove the tomatoes from the heat and stir in Prawns. Place the skillet in the oven and bake until the Prawns are cooked through, about 6 to 8 minutes.
Meanwhile, chop the parsley. When the Prawns are done, remove from the oven with an oven mitt (taking care with the hot handle), and stir in the parsley and 1 tablespoon fresh lemon juice. To serve, spoon the polenta into bowls, then top with the Prawns and tomatoes.
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