Prawns with Baked Cheesy Polenta

Preheat an oven to 180 C / Gas 4. Grease a 23x33cm or similar sized baking dish.

Bring the water and 3/4 teaspoon of salt to the boil in a large pot. Whisk in the polenta and return to the boil. Reduce heat to low and cook, stirring frequently until the polenta is tender and very thick, about 30 minutes. Remove from the heat and stir in 1 3/4 teaspoons of salt and 1/2 teaspoon of pepper, 115g butter, 2 tablespoons garlic and the Cheddar cheese until the cheese has melted. Beat the eggs in a bowl with the milk until smooth, then stir into the grits until evenly combined. Pour into the prepared baking dish.

Bake in the preheated oven until the polenta is hot in the centre and the top is golden brown, about 1 hour.

Meanwhile, melt the clarified butter in a frying pan over medium heat. Stir in 2 tablespoons of garlic and cook until golden, about 2 minutes. Add the leeks and cook 1 minute more. Stir in the morel mushrooms, oyster mushrooms, chanterelle mushrooms, tomatoes and Creole blend seasoning; cook and stir until the mushrooms begin to release their liquid, about 3 minutes. Pour in the cognac and simmer 2 minutes before pouring in the fish stock and veal stock. Return to a simmer and cook until the liquid has reduced by half. Stir in the prawns, thyme and 50g butter. Cook and stir over low heat until the prawns are no longer translucent, about 4 minutes; season to taste with salt and pepper.

Serve the prawns and mushroom sauce alongside the baked polenta