| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 25 minutes |
| Serves | 4 |
| Cuisine | Mediterranean |
| Diet | Healthy |
| Preparation | Easy |
| Calories | 882 |
| Fat | 49g |
| Saturates | 23g |
| Protein | 45g |
| Carbs | 59g |
| Sugars | 10g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDFTo make the polenta, in a medium-sized sauce pot, combine the stock and milk and bring to a simmer.
Whisk in the polenta while stirring.
Continue cooking, stirring for 10-15 minutes, or until creamy and cooked through.
Stir in the butter and Parmesan, and season well with the salt and pepper.
To prepare the gremolata, finely chop the parsley and mint.
Peel and grate the garlic.
Zest and juice the lemon into a small bowl and add the herbs, garlic, 3 tbsp olive oil and chilli flakes.
To make the sauce, heat the remaining olive oil in a small saucepan over a medium heat.
Peel and crush the garlic and sauté for 1 minute.
Add the chopped tomatoes. Cook for 10 minutes.
Remove from the heat and stir in the prawns.
Serve the polenta topped with the prawns and spoon the gremolata on top.
TOP TIP: Spread any leftovers into a container. The next day, slice into fingers and fry in a hot pan drizzled with olive oil until golden and crispy.
