Po­lenta with king prawn ragout

Friday - - Leisure -

Prep time: 15 mins Cook­ing time: 15 mins Serves 4

5 cups veg­etable stock 250g quick-cook­ing po­lenta 6 tbsp ex­tra-vir­gin olive oil 4 sp­ing onions, thinly sliced 1 red chilli, finely chopped 3 tbsp tomato paste 4 tbsp wa­ter 600g king prawns, shelled, de­veined and cleaned 1/2 small bunch flat-leaf pars­ley, coarsely chopped 1 tbsp fresh le­mon juice 1 1/2 tsp finely grated le­mon zest

1 In a large pan, bring the stock to a boil. Whisk in the po­lenta in a thin stream. Cook over a low heat, stir­ring con­stantly, un­til thick­ened, about 5 min­utes. Re­move from the heat and stir in 3 ta­ble­spoons of olive oil and sea­son with salt.

2 In a pan, heat the re­main­ing olive oil. Add the white part of the spring onions and the chilli. Cook over mod­er­ate heat for 1 minute.

3 Add the tomato paste and cook, stir­ring, un­til slightly dark­ened, about 3 min­utes. Add the wa­ter and sim­mer over mod­er­ately high heat for 1 minute.

4 Add the prawns and sim­mer, stir­ring, un­til just cooked through, about 2 min­utes.

5 Stir in the pars­ley, le­mon juice and le­mon zest and sea­son with salt and pep­per. Re­move from the heat.

6 Serve the po­lenta with the prawns and sauce on top and gar­nish with a por­tion of the greens from the spring onions.

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