Chorizo, prawn & polenta

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PREP: 5 MINS COOK: 10 MINS

Ingredients

1 tsp olive oil
100g chorizo, skin removed and thinly sliced
600ml vegetable stock
1 garlic clove, crushed
180g pack raw king prawns
100g quick-cook polenta
50g parmesan, grated
25g butter
½ small pack parsley, roughly chopped

Instructions


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.

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