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This is by far, our most popular appetizer. I learned this from a chef at Ristorante Lucca (long since closed) Everybody loves this!

 1 pound of large prawns or shrimp peeled and de-veined tail left on
 18 to 20 pancetta slices about 8 inches long
 2 tbsp of olive oil
 ¼ cup of lemon juice
 cup of dry white wine
 1 + ½ stick of butter
 2 ounces of Crystal Louisiana hot sauce or another lighter not so hot sauce
 4 cups of water
 1 cup of polenta or course corn meal
 1 tbsp sea salt
 1 tbsp thyme chopped
 1 cup of mascarponne cheese
 ½ cup of grated Parmesan
 2 tbsp of butter

In a small medium saucepot bring the 4 cups of water to a boil adding the salt. Whisk in polenta slowly add polenta then reduce heat to low. Make sure you keep stirring not to scorch the polenta on the bottom of the saucepot for about 15 minutes. Then add mascarponne and Parmesan cheeses stirring until smooth and creamy. Transfer to shallow rectangular baking dish and refriger- ate for 2 hours.


After prawns have been peeled and de-veined place on working surface and take strips of pancetta out of freezer 2 at a time to have them hold their tex- ture. Start at the larger side of the prawn, with the pancetta strip start wrap- ping it slightly overlapping until you get to the tail and set prawn aside.


Heat oven to 300°.


Take your cooled polenta and cut out 6 small discs or squares with a cookie cutter or knife. Heat butter in sauté pan over medium heat and grill both sides until golden brown, transfer to cookie sheet in oven and heat for 15 minutes.


Transfer 1 piece of polenta in the middle of shallow bowl or plate.


In a large or 2 smaller sauté pans over high heat bring oil to an almost smok- ing temperature.