Recipe of Perfect Prawns and chorizo on polenta

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Before you jump to Prawns and chorizo on polenta recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

Healthy eating is now a great deal more popular than in the past and rightfully so. The overall economy is impacted by the number of people who are dealing with conditions such as high blood pressure, which is directly related to poor eating habits. No matter where you look, people are encouraging you to live a healthier way of life but then again, you are also being encouraged to rely on convenience foods that can affect your health in a terrible way. People typically think that healthy diets require a lot of work and will significantly alter the way they live and eat. In reality, however, just making a couple of small changes can positively affect everyday eating habits.

One initial thing you can do is to pay close attention to the choices you make when you're at the grocery as you most probably buy many items out of habit. For example, did you ever think to check how much sugar and salt are in your favorite cereal? A great healthy substitute can be porridge oats which have been shown to be beneficial for your heart and can give you good sustainable energy each day. If you'd rather not eat oatmeal on its own, try adding fresh fruits that can supply you with other healthy nutrients and as such, one simple change to your diet has been achieved.

Thus, it should be fairly obvious that it's not difficult to add healthy eating to your daily lifestyle.

We hope you got benefit from reading it, now let's go back to prawns and chorizo on polenta recipe. To cook prawns and chorizo on polenta you only need 11 ingredients and 4 steps. Here is how you do it.

The ingredients needed to make Prawns and chorizo on polenta:

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

Turn the heat to low and add the butter. Allow the polenta to simmer, stirring In a Dutch oven or large skillet, add the chorizo and break apart using a spatula. Over low heat, render the fat and then turn up the heat to cook and. Raul Martinez Ramirez, executive chef, La Bodega restaurant, New Delhi, makes Mexican-style tiger prawns with jalapeños and fennel seeds. Si la polenta n'aimera pas forcément un petit réchauffage, remplacez-la par du riz et voilà un plat facile à préparer la veille.

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