Chorizo, Prawn and Polenta

    5m prep time
    15m total time
    Easy level
    10 ingredients

This easy surf 'n' turf two-pan recipe feels so indulgent, and yet it's ready in just 15 minutes. This dish is comforting and packed full of flavour. Perfect to serve as a tapas dish as part of a large meal, or as a quick dinner with a fresh, green salad.

Method

Based on 2 servings, adjust as needed.

Step 1

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.

Step 2

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.

Step 3

Add the polenta to the stock and whisk vigorously for 1 min until thickened. Remove from the heat and whisk in the grated Parmesan and butter for 1 min more until melted. Season liberally.

Step 4

Serve the prawns and chorizo in their oils on top of the wet polenta, with the parsley scattered over the top.
  • Ingredients
  • Based on 2 servings
  • 100g Quick Cook Polenta 1 x Sainsbury's Polenta 400g
  • 1tsp Olive Oil 1 x Sainsbury's Olive Oil 500ml
  • 1 Garlic Clove, crushed 1 x Sainsbury's Garlic
  • 180g King Prawns, raw and defrosted 1 x Sainsbury's Frozen Large Raw Peeled King Prawns ASC 180g
  • 25g Butter 1 x Sainsbury's British Butter, Salted 250g
  • 10g Parsley, roughly chopped 1 x Sainsbury's Fresh Packed Flat Leaf Parsley 30g
  • 100g Chorizo, skin removed and thinly sliced 1 x Sainsbury's Spanish Chorizo Ring 225g
  • 50g Parmesan, grated 1 x Sainsbury's Parmigiano Reggiano Cheese 200g
  • 90g Green Salad, to serve, dressed with vinegar and olive oil 1 x Sainsbury's Butterhead Salad 90g
  • 600ml Vegetable Stock 1 x Knorr Stock Pot Vegetable 4x28g
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