How to Prepare Perfect Prawns and chorizo on polenta

Prawns and chorizo on polenta. By Sophie Godwin - Cookery writer. Take off the heat and keep warm. These prawn & chorizo polenta bowls are the perfect comfort food to take you from summer to autumn.

Top evenly with the remaining polenta, then the remaining chorizo sauce and finally the remaining cheese. Baked eggs over creamy polenta with chorizo…. for breakfast, brunch or dinner! These baked eggs are easy to fall in love with, not only for their easy, one-skillet preparation but also for their rich, flavorful Spanish/Mexican flavors. You can have Prawns and chorizo on polenta using 11 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Prawns and chorizo on polenta

1. Prepare 16 of peeled and deveined raw prawns (I used 31/40 count).
2. Prepare 1 of medium onion, chopped.
3. It's 2 links of sweet dried Spanish chorizo, sliced 1/4 in thick.
4. Prepare 6 cloves of garlic, crushed and sliced.
5. It's 1 of heap tsp Spanish paprika.
6. It's 1/2 cup of dry sherry.
7. Prepare 3 cups of whole milk.
8. You need 6 tbsp of butter.
9. Prepare 2/3 cup of cornmeal.
10. Prepare 1/2 cup of finely grated parmesan cheese.
11. You need 1 handful of Italian parsley, chopped.

Add lemon zest, juice, pasta, parsley and remaining oil. Prawn and chorizo are two of the best ingredients around, pair them with pasta and you're on to a winner. Polenta, fishcake & spicy prawns - download this royalty free Stock Photo in seconds. This is my version of shrimp and grits.

Prawns and chorizo on polenta step by step

1. 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..
2. 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..
3. 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..
4. 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..

I used a simple sun-dried tomato dipping sauce to bring the polenta and the prawns together for a finished product that has a nice balance of flavors and textures. To prepare the polenta, bring water to a boil and then whisk in the polenta. Turn the heat to low and add the butter. Allow the polenta to simmer, stirring In a Dutch oven or large skillet, add the chorizo and break apart using a spatula. Over low heat, render the fat and then turn up the heat to cook and.