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Prawns and chorizo on polenta
Prawns and chorizo on polenta

Before you jump to Prawns and chorizo on polenta recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.

Healthy eating is today much more popular than before and rightfully so. The overall economy is impacted by the number of individuals who are suffering from health conditions such as hypertension, which is directly linked to poor eating habits. Everywhere you look, people are encouraging you to live a healthier way of living but on the other hand, you are also being encouraged to rely on fast foods that can affect your health in a detrimental way. People typically assume that healthy diets demand a lot of work and will significantly alter how they live and eat. It is possible, however, to make some minor changes that can start to make a positive impact to our day-to-day eating habits.

Initially, you will need to be very careful when food shopping that you don’t automatically put things in your basket that you no longer want to eat. For example, most likely you have never checked the box of your favorite cereal to find out its sugar content. Consuming a bowl of oatmeal will give you the energy to face the day while protecting your heart at the same time. Mix in fruits or spices to enhance the flavor and now you have a breakfast that can be a usual part of your new healthy eating plan.

Hence, it should be quite obvious that it’s easy to add healthy eating to your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to prawns and chorizo on polenta recipe. You can cook prawns and chorizo on polenta using 11 ingredients and 4 steps. Here is how you do it.

The ingredients needed to prepare Prawns and chorizo on polenta:
  1. Provide 16 peeled and deveined raw prawns (I used 31/40 count)
  2. Get 1 medium onion, chopped
  3. Use 2 links sweet dried Spanish chorizo, sliced 1/4 in thick
  4. Use 6 cloves garlic, crushed and sliced
  5. Provide 1 heap tsp Spanish paprika
  6. Prepare 1/2 cup dry sherry
  7. Provide 3 cups whole milk
  8. Get 6 tbsp butter
  9. Get 2/3 cup cornmeal
  10. Use 1/2 cup finely grated parmesan cheese
  11. Use 1 handful Italian parsley, chopped
Instructions to make Prawns and chorizo on polenta:
  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.

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