Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, prawns and chorizo on polenta. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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. Serve with a sprinkle of parmesan for an indulgent meal.
Prawns and chorizo on polenta is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Prawns and chorizo on polenta is something that I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook prawns and chorizo on polenta using 11 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Prawns and chorizo on polenta:
- Get 16 peeled and deveined raw prawns (I used 31/40 count)
- Get 1 medium onion, chopped
- Make ready 2 links sweet dried Spanish chorizo, sliced 1/4 in thick
- Make ready 6 cloves garlic, crushed and sliced
- Get 1 heap tsp Spanish paprika
- Take 1/2 cup dry sherry
- Prepare 3 cups whole milk
- Get 6 tbsp butter
- Get 2/3 cup cornmeal
- Prepare 1/2 cup finely grated parmesan cheese
- Prepare 1 handful Italian parsley, chopped
The polenta is deliciously seasoned from the warm spices of the chorizo. 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.
Steps to make Prawns and chorizo on polenta:
- 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.
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. Polenta de verano y ensaladilla de garbanzos, una receta de cocina macrobiótica elaborada por Zuhaitz Izarra. Hamburguesas de polenta y verduras con salsa de queso elaborada en el programa Karlos Arguiñano en tu cocina por el cocinero Karlos Arguiñano ¡no te la pierdas!
So that is going to wrap this up for this exceptional food prawns and chorizo on polenta recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
