Prawn and chorizo polenta

Instructions

1. Place 4 cups water and bay leaf in a medium saucepan and bring to a simmer over medium heat. Gradually whisk in polenta. Reduce heat to medium-low. Cook, whisking occasionally, for about 30 minutes or until polenta is thick and creamy.
2. Meanwhile, heat a large frying pan over medium-low heat. Add flour and cook, stirring with a wooden spoon, for about 10 minutes or until it starts to smell toasty and is lightly browned. Transfer to small bowl.
3. Lightly spray the same pan with oil and heat over medium heat. Cook chorizo, stirring occasionally, until lightly browned. Add onion, capsicum, celery and garlic and cook, stirring occasionally, for 4-5 minutes or until vegetables soften
4. Stir in seasoning and toasted flour to coat chorizo and vegetables. Stir in stock, tomatoes and Worcestershire. Bring to the boil. Gently boil for 3-5 minutes, stirring occasionally, until slightly thickened. Add prawns. Cook, stirring for 3-4 minutes until prawns change colour and are just cooked through. Season with salt and pepper.
5. Remove polenta from heat. Stir in parmesan and lemon juice. Season with salt and pepper. Divide polenta into serving bowls. Serve topped with prawn mixture. Garnish with parsley.