These prawn & chorizo polenta bowls are the perfect comfort food to take you from summer to autumn. Serve with a sprinkle of parmesan for an indulgent meal.
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Prawn & Chorizo Polenta Bowls

These prawn & chorizo polenta bowls are the perfect comfort food to take you from summer to autumn. Serve with a sprinkle of parmesan for an indulgent meal.
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 781kcal
Author Amy Fulwood

Ingredients

  • 1 tbsp Olive Oil
  • 4 cloves Garlic crushed
  • 1 Red onion chopped
  • 150 g Cherry Tomatoes halved
  • 1 tbsp Tomato Puree
  • 1/2 tsp Chilli flakes or more if you like it spicy
  • 100 g Chorizo chopped
  • 300 g Prawns deveined and peeled
  • 400g Fine Polenta
  • 1 litre Chicken stock
  • 1 litre Milk
  • 60g Parmesan grated
  • 60g Butter

Instructions

  • Heat the olive oil over a medium heat. Add the red onion to the pan and cook for a couple of minutes until softened. Add the garlic, chorizo and chilli flakes to the pan followed by the tomatoes and the tomato puree.
  • While the tomatoes are breaking down put the milk and chicken stock in a pan over a medium-high heat and bring to the boil. Once it's starting to simmer add the polenta and whisk quickly. Turn the heat down and leave to cook for 5 minutes.
  • Once the tomatoes have broken down stir through the prawns and cook until they're pink. Add the parmesan and butter to the polenta, stir through until melted then split between 4 bowls, top with the prawns and chorizo. Sprinkle a little extra parmesan on top if you fancy it.

Notes

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Nutrition

Calories: 781kcal | Carbohydrates: 86g | Protein: 36g | Fat: 31g | Saturated Fat: 14g | Cholesterol: 253mg | Sodium: 1251mg | Potassium: 461mg | Fiber: 2g | Sugar: 3g | Vitamin A: 19.7% | Vitamin C: 18.2% | Calcium: 30.6% | Iron: 19.7%