Polenta with king prawn ragout
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.