Polenta with prawns
Ingredients
for 4 people
| 110 g | bacon, cut into thin slices |
| 400 g | peeled, raw jumbo prawns (organic) |
| 2 pinch | cayenne pepper |
| ½ tsp | salt |
| 2 tbsp | butter |
| 1 | onion, finely chopped |
| 1 | garlic clove, finely chopped |
| 1 ½ tbsp | white flour |
| 4 dl | beef bouillon |
| 1 ½ tbsp | Worcestershire sauce |
| 2 pinch | cayenne pepper |
| 5 dl | beef bouillon |
| 5 dl | full-cream milk |
| 200 g | medium-fine polenta |
| 40 g | grated Parmesan |
| 40 g | salted corn |
| 4 sprig | thyme, leaves torn off |
How it's done
Bacon
Without adding any oil, gently fry the bacon in a non-stick frying pan until crispy, remove and set aside.
Prawns
Sear the prawns in batches in the same frying pan for about 1½ minutes on each side, remove, season, and set aside covered.
Sauce
Heat the butter in a pan. Add the onion and garlic, sauté for approx. 2 mins. Add the flour, cook over a medium heat while stirring with a whisk; the flour must not take on any colour. Pour in the stock, bring to the boil. Reduce the heat, simmer for approx. 8 mins., stirring occasionally. Add the Worcestershire sauce and cayenne pepper along with the reserved prawns and bacon, and just heat through.
Polenta
Pour the stock and milk into a pan, bring to the boil. Stir in the polenta, reduce the heat, simmer over a low heat for approx. 4 mins., stirring constantly to form a thick paste, mix in the Parmesan. Arrange the polenta with the prawns and the sauce. Sprinkle sweetcorn and thyme on top.
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