Prawns and polenta with cheddar biscuits

Instructions

1. For the polenta, bring water to a rolling boil in a saucepan. Slowly whisk in polenta, add more or less to achieve a slightly creamy consistency. Reduce heat to low and simmer for 5mins.
2. Once grits have reached a thick creamy consistency add heavy cream, butter, salt and pepper to taste.
3. Slowly add in cheese, stir together and keep warm on the stove. (Note - if desired, reserve about a cup of cooked polenta to make Derrell's
   'use it up' polenta cakes
   . Spread the reserved polenta on a sheet pan and place in the fridge or freezer, covered, until needed). 
4. For the biscuits, preheat the oven to 230°C (450°F). Line a baking sheet with baking (parchment paper) or a silicone baking mat; set aside.
5. In a large bowl, combine flour, sugar, baking powder, garlic powder, salt and pepper
6. In a large bowl, whisk together buttermilk and butter.
7. Pour wet mixture over dry ingredients and stir using a rubber spatula just until moist. Gently fold in cheese.
8. Using a ¼-cup measuring cup or ice cream scoop, scoop the batter evenly onto the prepared baking sheet.
9. Place into the oven and bake for 10-12 minutes, or until golden brown.
10. For the topping, whisk together butter, parsley and extra ½ teaspoon garlic powder in a small bowl. Working one at a time, brush the tops of the biscuits with the butter mixture.
11. While biscuits are cooking, pat dry drained capers with a paper towel, ensuring most of the moisture is removed.
12. In a medium saucepan add 1½ tablespoons of olive oil, over medium high heat. Add capers to the pan and saute until capers begin to split and are crispy, 2-3 mins. Set aside. 
13. In a large skillet, melt 1½ tbsp of butter in 1½ tbsp olive oil over medium-high heat.
14. Sauté the shallot, garlic, cherry tomatoes and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes.
15. Season the prawns (shrimp) with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes.
16. Remove the shrimp from the pan; set aside and keep warm.
17. Add wine and lemon juice and bring to a boil.
18. Add 2 tablespoons butter. When the butter has melted, return the shrimp to the pan along with the parsley. Stir well and season with additional salt, pepper and extra crushed red pepper flakes to taste.
19. Serve immediately over grits, garnished with fried capers, with biscuits on the side.