You can have Prawns and chorizo on polenta using 11 ingredients and 4 steps. Here is how you cook that.
Ingredients of Prawns and chorizo on polenta
You need of peeled and deveined raw prawns (I used 31/40 count).
You need of medium onion, chopped.
It’s of sweet dried Spanish chorizo, sliced 1/4 in thick.
Prepare of garlic, crushed and sliced.
Prepare of heap tsp Spanish paprika.
You need of dry sherry.
You need of whole milk.
You need of butter.
Prepare of cornmeal.
It’s of finely grated parmesan cheese.
You need of Italian parsley, chopped.
Prawns and chorizo on polenta instructions
Put the prawns in a small pot and add enough extra virgin olive oil to cover them about 2/3 up. Turn the heat to low. Poach the prawns, moving them gently every so often so that each prawn gets a chance to soak in the warm oil. Poach until they just start to go pink (5 to 10 minutes). Remove the prawns to a plate and put them in the fridge. Don't throw away the oil..
Add a splash of the prawn oil to a medium pan on medium-high heat. Add the onions and fry 3 to 4 minutes until they're soft and lightly browned. Add the chorizo and keep cooking until the sausages release their oil and start to crisp, about another 5 minutes. Toss in the garlic and paprika and fry 1 minute more. Add the sherry and let the alcohol cook off, about 2 to 3 minutes. Turn off the heat and start on the polenta..
Add the milk, butter and a couple of pinches of salt to a medium pot and put it on medium heat. Add the cornmeal a little at a time, whisking continually. Cook for 5 minutes or until the polenta's thickened but still a little runny. Whisk in the cheese and add extra salt and pepper to taste. Pour the polenta into a platter..
Put the pan of chorizo back on medium-high heat. Once it's up to temperature, add the prawns and a good splash of the prawn oil. Cook for 2 minutes, just to warm the prawns through. Mix in the parsley, then pour the mixture over the polenta..
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