Creamy Polenta with King Prawns and Chorizo - Primula
 
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Creamy Polenta with King Prawns and Chorizo

A delicious dinner-time option, or a scrumptious starter for the whole family to enjoy this Easter. This polenta recipe is packed with flavour and cheesy deliciousness thanks to Primula Cheese and Prawns.
What you need
What you need
Primula Cheese 'n' Prawns
  • FOR THE CHORIZO AND LEEK:
  • 1tbsp of olive oil
  • 1 small leek, sliced
  • 2 garlic cloves, finely chopped
  • 100g chorizo, diced
  • FOR THE POLENTA:
  • 170g polenta
  • 720ml water
  • 25g butter, chopped into cubes
  • 70g Primula Cheese and Prawns
  • 25g parmesan cheese
  • Pinch of black pepper
  • Rock salt (for boiling water)
  • FOR THE KING PRAWNS:
  • 1 tbsp olive oil
  • 400g king prawns
  • 50ml white wine, room temperature
  • Few stems of parsley
How you do it
How you do it
  • Heat 1 tbsp olive oil in a frying pan, and when it is warm, sauté the leek for 5 minutes. Add the chorizo and cook for 5 minutes until the leek is soft. Add the garlic and cook for another 2 minutes. Once cooked, turn off the heat and transfer to a bowl.
  • For the polenta, put a pot of water to boil and add salt. Once the water starts boiling, slowly add the polenta flour and mix continuously with a whisk, stirring in the same direction while the water is boiling. Cook for 6 minutes.
  • While the polenta is cooking, dry the prawns using kitchen paper. Heat the olive oil in a frying pan. Add the prawns and white wine. Simmer until they’ve turned from grey to pink, then add the fresh chopped parsley.

  • Add the butter, Primula Cheese and Prawns, and grated parmesan to the polenta. Continue to whisk for another 2 minutes. Take the pan off the heat and cover it.
  • Re-heat the leek and chorizo mixture. Season to taste.
  • Spoon the polenta, king prawns and leek mixture into bowls, and serve.
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  • S Lovely meal will definitely be trying again Sandra
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