In a tall and narrow pot, bring chicken broth to a boil over medium heat.
Whisk in the polenta and stir well with a wooden spoon.
Reduce the heat and cook, frequently stirring, until it thickens.
Season with salt and pepper to taste.
Divide into four serving bowls.
Heat extra virgin olive oil in a pan over medium heat and add chopped onion. Cook until lightly golden.
Add minced garlic and cook for one more minute.
Blend with wine and cook for two minutes.
Pour in crushed tomatoes, tomato paste, and season with red pepper flakes, salt, and black pepper. Stir well to combine.
Cook covered for 40 minutes over medium heat.
Add prawns and cook for 5 minutes.
Serve prawns over polenta.
Enjoy!