Chorizo, Prawns, and Polenta
Chorizo, Prawns, and Polenta



  • 1 tsp olive oil
  • 100g sliced chorizo
  • 600ml veg stock
  • 1 crushed garlic clove
  • 180g raw king prawns
  • 100g quick-cook polenta
  • 50g grated parmesan
  • 25g butter
  • A bunch of parsley, chopped
  • Heat the oil in a frying pan and cook the chorizo for about 3 mins. Meanwhile, heat the veg stock in a separate saucepan. Add the garlic and prawns to the chorizo and cook for 4 mins, then remove from the heat and keep warm.
  • Add the polenta to the hot stock, and whisk for a minute until thickened. Remove from the heat, stir in the parmesan and butter, and season liberally. Serve the prawns and chorizo - with all that lovely released oil - on a bed of polenta, with parsley and black pepper scattered on top.
10 mins
2 serving

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