Serves 4 400 g cornmeal for polenta shrimp
12
12 slices of bacon black pepper
salt
seed oil
Boil 2 liters of water, add a tablespoon of salt and corn flour slowly and turn to rain continuously with a whisk. Cook and stir for 40 minutes. Turn off the heat and pour the polenta on a wooden cutting board, flatten it and let it cool. When the polenta and 'cool and then cut into solid and compact fetine and fry in hot vegetable oil.
Clean the prawns by depriving them of the shells. Wrap each escape with a slice of bacon and dip in a hot oven for 10-12 minutes or until the fat starts to melt. Remove from oven and place 3 shrimp on three slices of polenta, finishing with tears a sprinkling of black pepper.
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