This riffs on Louisiana’s Shrimps and Grits – something I’ve always wanted to try – which was given a different lease of life in Ixta Belfrage’s Mezcla book. This is my variation. Yes, it’s a long ingredient list but it does come together quickly once you’ve done the prep and it really helps to have a food processor.  And yes,  the creamed corn is completely addictive. Please ensure that you use the instant polenta. 

Prawn dumplings:

250g raw peeled prawns

5g finely chopped chives

¼ teasp  dried lemon powder (optional)

1 teasp finely grated lemon zest

½ teasp sea salt

1 tbsp oil for rolling and 1 tbsp for cooking

Creamed corn:

325g frozen sweetcorn, defrosted

20g unsalted butter/vegan butter

60g yoghurt or vegan crème fraiche

300ml fish stock – e.g.  Knorr Fish Stock pot, even though it is normally diluted to 500ml

70g grated Parmesan cheese 

50g quick cook/instant polenta – I use Valsugana

Spicy tomato butter:

1 tbsp olive oil

30g unsalted/vegan butter

½ -1 hot chilli, very finely chopped according to taste

80g ripe cherry tomatoes, finely chopped or lightly blitzed

½ teasp tomato puree

½ teasp smoked paprika

5g finely chopped chives

Ground black pepper

To serve:

1 lime cut into wedges

• First make the prawn dumplings by finely chopping or lighting blitzing the prawns along with the remaining ingredients with the exception of the olive oil. Divide into 6 portions. Grease your hands with oil and roll each of them into compact balls. Pop in the fridge to set a little 

• Next, make the creamed corn, blitz in a food processor to get a wet mash. Put in a medium saucepan with the butter, yoghurt, cheese, stock and polenta. Mix well and bring to a boil over a medium to high heat. Cook for 7-8 minutes stirring constantly until the  sweetcorn is cooked and thickens to a porridge like consistency. Cover and keep warm

• To cook the prawn dumplings, put a tablespoon of olive oil into a large frying pan. Once the oil is  hot, fry the dumplings for 5 minutes, turning regularly until nicely browned all over. Remove for the pan and keep warm. Don’t wash the pan

• Finally, to make the spicy tomato butter, using the same pan, heat the oil and butter and gently fry the chillies over a medium-low heat until they soften. Add the tomatoes, tomato puree, smoked paprika and chives and cook through for 2-3 minutes.

• To serve, spoon the creamed corn mix into wide bowls, top with the dumplings and drizzle over the sauce and squeeze over the lime.