Steps to Make Award-winning Prawns and chorizo on polenta

Hey everyone, it's John, welcome to my recipe page. Today, we're going to make a distinctive dish, Easiest Way to Make Quick Prawns and chorizo on polenta. One of my favorites. This time, I'm gonna make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Prawns and chorizo on polenta, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Prawns and chorizo on polenta delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Prawns and chorizo on polenta is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Prawns and chorizo on polenta estimated approx 45 minutes.

To get started with this particular 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.

This is a variation on a Spanish tapa, served atop cheesy polenta. Poaching the prawns in oil isn't necessary (you can throw them into the pan at step 4) but doing so almost guarantees they come out perfectly plump.

Ingredients and spices that need to be Get to make Prawns and chorizo on polenta:

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

Instructions to make 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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