For the Prawn Marinade:

4 tbsps tomato paste

3 tbsps honey

1 tbsp lemon juice

1 tbsp extra virgin olive oil

1 teaspoon chilli paste

½ tsp garlic paste

Sea salt

500 g prawns

For the Polenta:

1 cup polenta

1 ¼ cups corn kernels

¼ cup currants

1 tbsp honey

1 tbsp butter

1 tsp fresh thyme or ½ tsp dried

Sea salt

Black pepper

For the Topping:

1/3 cup feta crumbed

2 to 3 tbsps fresh continental parsley finely chopped

2 tbsps capers

Chilli Paste

Preheat the oven to 200 c.  Butter an 8 x 10 inch (20 x 25 cm) baking dish.  Oil a rimmed baking sheet with olive oil.  Set the pans aside.

To Make the Marinade:

Combine the tomato paste, honey, lemon juice, olive oil, chilli paste, garlic paste, and a pinch or two of salt in a medium bowl.  Toss the prawns with the marinade.  Set the bowl aside, giving it a stir every few minutes.

To Make the Polenta:

Bring 3 cups of cold water to a boil in a medium stainless steel pot.  Add the polenta.  Cook seven minutes, stirring often.  Remove the pot from the heat, cover, and let sit for 10 minutes.

In a large bowl, mix the corn, currants, honey, butter, and thyme.  Stir in the polenta, and season with salt and pepper to taste.

Add polenta mixture to the buttered baking dish.  Spread evenly with a spatula, and place in the oven to bake for 35 minutes.

Spread the prawn mixture evenly onto the oiled baking sheet.  After the polenta has baked for 25 minutes, add the prawns to the oven. Place the baking sheet on the lower rack.

Bake the prawns for 5 minutes.  Remove the baking sheet from the oven and flip all of the prawns over.  Return to the oven and bake an additional 5 minutes, until the polenta is slightly browned and the prawns are pink and firm.

Remove the prawns and the polenta from the oven.  To serve, scoop individual servings of the polenta on to plates.  Lay a few prawns over each serving, and then top with crumbled feta, fresh parsley, and capers.  Drizzle with chilli sauce if desired.