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