Step-by-Step Guide to Make Jamie Oliver Prawns and chorizo on polenta

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, prawns and chorizo on polenta. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Prawns and chorizo on polenta is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Prawns and chorizo on polenta is something that I’ve loved my whole life.

To get started with this recipe, we must prepare a few components. You can cook prawns and chorizo on polenta using 11 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Prawns and chorizo on polenta:

1. Get 16 peeled and deveined raw prawns (I used 31/40 count)
2. Get 1 medium onion, chopped
3. Take 2 links sweet dried Spanish chorizo, sliced 1/4 in thick
4. Make ready 6 cloves garlic, crushed and sliced
5. Get 1 heap tsp Spanish paprika
6. Make ready 1/2 cup dry sherry
7. Make ready 3 cups whole milk
8. Get 6 tbsp butter
9. Prepare 2/3 cup cornmeal
10. Make ready 1/2 cup finely grated parmesan cheese
11. Make ready 1 handful Italian parsley, chopped

Instructions to make Prawns and chorizo on polenta:

1. Put the prawns in a small pot and add enough extra virgin olive oil to cover them about 2/3 up. Turn the heat to low. Poach the prawns, moving them gently every so often so that each prawn gets a chance to soak in the warm oil. Poach until they just start to go pink (5 to 10 minutes). Remove the prawns to a plate and put them in the fridge. Don't throw away the oil.
2. Add a splash of the prawn oil to a medium pan on medium-high heat. Add the onions and fry 3 to 4 minutes until they're soft and lightly browned. Add the chorizo and keep cooking until the sausages release their oil and start to crisp, about another 5 minutes. Toss in the garlic and paprika and fry 1 minute more. Add the sherry and let the alcohol cook off, about 2 to 3 minutes. Turn off the heat and start on the polenta.
3. Add the milk, butter and a couple of pinches of salt to a medium pot and put it on medium heat. Add the cornmeal a little at a time, whisking continually. Cook for 5 minutes or until the polenta's thickened but still a little runny. Whisk in the cheese and add extra salt and pepper to taste. Pour the polenta into a platter.
4. Put the pan of chorizo back on medium-high heat. Once it's up to temperature, add the prawns and a good splash of the prawn oil. Cook for 2 minutes, just to warm the prawns through. Mix in the parsley, then pour the mixture over the polenta.

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