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Prawns and chorizo on polenta
Prawns and chorizo on polenta

Before you jump to Prawns and chorizo on polenta recipe, you may want to read this short interesting healthy tips about Foods That Can Make You Happy.

In general, people have been conditioned to think that “comfort” foods are bad for the body and must be avoided. Sometimes, if your comfort food is basically candy or other junk foods, this can be true. Other times, comfort foods can be utterly healthy and good for us to consume. There are some foods that, when you eat them, may better your mood. When you are feeling a little down and need an emotional boost, test out some of these.

Your mood can truly be helped by green tea. You knew it had to be included in this article, right? Green tea is high in a specific amino acid referred to as L-theanine. Research has found that this amino acid promotes the production of brain waves. This helps sharpen your mental energy while at the same time calming your body. You probably already knew it is not hard to get healthy when you consume green tea. Now you are well aware that green tea helps you to raise your moods as well!

As you can see, you don’t need junk food or foods that are terrible for you so you can feel better! Try a few of these instead!

We hope you got benefit from reading it, now let’s go back to prawns and chorizo on polenta recipe. You can cook prawns and chorizo on polenta using 11 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to cook Prawns and chorizo on polenta:
  1. Prepare 16 peeled and deveined raw prawns (I used 31/40 count)
  2. Get 1 medium onion, chopped
  3. Provide 2 links sweet dried Spanish chorizo, sliced 1/4 in thick
  4. You need 6 cloves garlic, crushed and sliced
  5. Provide 1 heap tsp Spanish paprika
  6. Take 1/2 cup dry sherry
  7. Take 3 cups whole milk
  8. Get 6 tbsp butter
  9. Use 2/3 cup cornmeal
  10. Get 1/2 cup finely grated parmesan cheese
  11. Take 1 handful Italian parsley, chopped
Steps to make Prawns and chorizo on polenta:
  1. Put the prawns in a small pot and add enough extra virgin olive oil to cover them about 2/3 up. Turn the heat to low. Poach the prawns, moving them gently every so often so that each prawn gets a chance to soak in the warm oil. Poach until they just start to go pink (5 to 10 minutes). Remove the prawns to a plate and put them in the fridge. Don't throw away the oil.
  2. Add a splash of the prawn oil to a medium pan on medium-high heat. Add the onions and fry 3 to 4 minutes until they're soft and lightly browned. Add the chorizo and keep cooking until the sausages release their oil and start to crisp, about another 5 minutes. Toss in the garlic and paprika and fry 1 minute more. Add the sherry and let the alcohol cook off, about 2 to 3 minutes. Turn off the heat and start on the polenta.
  3. Add the milk, butter and a couple of pinches of salt to a medium pot and put it on medium heat. Add the cornmeal a little at a time, whisking continually. Cook for 5 minutes or until the polenta's thickened but still a little runny. Whisk in the cheese and add extra salt and pepper to taste. Pour the polenta into a platter.
  4. Put the pan of chorizo back on medium-high heat. Once it's up to temperature, add the prawns and a good splash of the prawn oil. Cook for 2 minutes, just to warm the prawns through. Mix in the parsley, then pour the mixture over the polenta.

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