For polenta, place milk, cream and salt in a saucepan and bring to the boil. Pour in polenta in a steady stream, stirring constantly, and cook over low heat for 5 minutes.

Stir in blue cheese and parmesan, and continue stirring until cheese is melted through.

Heat a little extra virgin olive oil in a pan and sauté mushrooms. Drain.

Sear prawns in a heavy-based pan over high heat, turning them once, for 3-4 minutes or until they just start to turn white.

To serve, divide polenta among 6 serving plates or place on a platter and spread into a circle.

Top polenta with a small pile of rocket and sprinkle with mushrooms. Arrange prawns on top and drizzle with truffle oil, if using.