2) Place the bacon in a medium pan over medium heat and cook until golden brown and crisp and the fat has rendered. Remove the bacon with a slotted spoon to a plate lined with paper towels.
3) Remove all but 2 tbsp of the bacon fat from the pan and place the pan back on the heat. Add the olive oil and increase the heat to high. Season the prawns with salt and pepper, and add to the pan with the garlic. Saute until golden brown on both sides and just cooked through, 1 to 2 minutes on each side. Remove the prawns to a plate. Reserve the garlic oil to drizzle over the finished dish.
4) Divide the cornmeal among four bowls and top each with five prawns. Drizzle the top with some of the bacon-garlic oil that the prawns were sauteed in, and sprinkle with some of the green onion.