- 1 tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 100g chorizo, skin removed and thinly sliced
A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…
- 600ml vegetable stock
- 1 garlic clove, crushed
- 180g pack raw king prawns
- 100g quick-cook polenta
An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…
- 50g parmesan, grated
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- ½ small pack parsley, roughly chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Heat the oil in a frying pan over a medium-high heat. Add the chorizo and cook for 3 mins. Meanwhile, in another pan, boil the veg stock.
Add the garlic and prawns to the frying pan and cook for 3-4 mins until the prawns just turn pink, stirring occasionally. Take off the heat and keep warm.
Add the polenta to the stock and whisk vigorously for 1 min until thickened. Remove from the heat and whisk in the Parmesan and butter for 1 min more until melted. Season liberally.
Serve the prawns and chorizo in their oils on top of the polenta, with the parsley scattered over the top.