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.