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Prawn and chorizo polenta

Prawn and chorizo polenta

Total Time
55 min
20 min
35 min


Fresh bay leaf

1 whole


1 cup(s), (170g)

Plain flour

1½ tbs

Chorizo sausage

60 g, cut into 1cm pieces

Brown onion

1 medium, finely chopped

Green capsicum

½ medium, finely chopped


1 stick(s), chopped


2 clove(s), crushed

Cajun seasoning

1 tsp

Chicken stock cube

1 individual, to make 1 cup (250ml) stock


2 medium, finely chopped

Worcestershire sauce

1 tsp

Raw peeled prawns

250 g

Grated parmesan cheese

1 tbs

Lemon juice

1 tsp

Fresh flat-leaf parsley

1 tbs, finely chopped

Oil spray

1 x 3 second spray(s)


  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.


TIP: Polenta (cornmeal) is made from ground corn. It’s available from major supermarkets, health food stores and some greengrocers. Use regular polenta, rather than instant variety in this recipe.