Chorizo, prawn and polenta

• olive oil↗1 tsp tsp
• chorizo↗100g g

  skin removed, thinly sliced

• vegetable stock↗600ml ml
• garlic clove↗1

  minced

• raw king prawns180g g
• quick‑cooking polenta↗100g g
• parmesan↗50g g

  grated

• butter↗25g g
• parsley↗½ small pack

  coarsely chopped

Step-by-step instructions

1. 1

   Heat the oil in a pan over medium‑high heat. Add the chorizo and cook for 3 minutes. Meanwhile, bring the vegetable stock to a boil in another saucepan.

2. 2

   Add the garlic clove and prawns to the pan, cook 3‑4 minutes until the prawns just turn pink, stirring occasionally. Remove from heat and keep warm.

3. 3

   Add the polenta to the stock and whisk vigorously with a whisk for 1 minute until it thickens. Remove from heat and whisk in the parmesan and butter for another minute until melted. Season generously.

4. 4

   Serve the prawns and chorizo in their oil on top of the polenta, sprinkling coarsely chopped parsley over.