Ingredients
(for 4 persons)

For the basil oil:

• 1 bunch basil
• Olive oil

For the white wine polenta:

• 500 ml milk
• 300 ml dry white wine
• ½ - 1 tsp salt
• 200 g instant polenta
• 100 g radicchio, cut into fine strips
• 125 g mascarpone
• 50 g Parmesan cheese, grated

For the shrimps:

• 8 prawns (raw, headless, deveined)
• Juice of ½ lemon
• 5 peeled garlic cloves
• 2-3 tbsp olive oil
• Salt, pepper
• 2-3 tbsp roasted pine nuts

Heat the Merklinger to approx. 150°C.

During this time for the Basil oil Wash the basil, shake dry and pluck the leaves. Finely chop the basil leaves. Place in a small bowl and mix with a little olive oil.

For the Polenta Heat the milk, white wine and salt in a fireproof pan on the grill rack in the Merklinger.
Slowly stir in the polenta and bring to the boil briefly. Remove from the Merklinger, cover and leave to soak for 5 minutes. Stir the radicchio, mascarpone and Parmesan into the polenta.
Season to taste with salt and pepper.

Wash the prawns and pat dry. Press the garlic cloves lightly with the back of a knife. Heat the olive oil with the garlic cloves in a pan on the grill. Fry the prawns on both sides for about 2 minutes. Season with salt and pepper and stir in the lemon juice.

Serve the prawns on the white wine polenta and pour the basil oil over them. Garnish with toasted pine nuts.