Honeyed Prawns & Polenta

Ingredients for Honeyed Prawns & Polenta

• 60 ml de pasta de tomate

• 45ml de miel

• 1 cucharada de jugo de limón

• 1 cucharada de aceite de oliva virgen extra

• 1 cucharadita de salsa picante

• 1/2 cucharadita de ajo en polvo

• Sal marina

• 450g large, peeled, and deveined prawns

• 240ml polenta

• 300ml (275g) corn kernels, fresh or frozen

• 60ml currants

• 1 cucharada de miel

• 1 cucharada de mantequilla

• 1 teaspoon fresh thyme, or 1/2 teaspoons dried

• Sal marina

• Pimienta negra

• 40g feta cheese, crumbled

• 2 to 3 tablespoons fresh parsley, finely chopped

• 2 tablespoons capers

• Hot sauce (optional)

1. Preheat the oven to 204°C (204°C). Butter an 8 x 10-inch (20.3 x 25.4 cm) baking dish. Oil a rimmed baking sheet with olive oil. Set the pans aside.

2. To make the marinade: Combine the tomato paste, honey, lemon juice, olive oil, hot sauce, garlic powder, and a pinch or two of salt in a medium bowl. Toss the prawns with the marinade. Set the bowl aside, giving it a stir every few minutes.

3. For the polenta: Bring 725ml cold water to a boil in a medium stainless-steel pot. Add the polenta. Cook seven minutes, stirring often. Remove the pot from the heat, cover, and let sit for 10 minutes.

4. In a large bowl, mix the corn (completely thawed if frozen), currants, honey, butter, and thyme. Stir in the polenta, and season with salt and pepper to taste.

5. Add polenta mixture to the buttered baking dish. Spread evenly with a spatula, and place in the oven to bake for 35 minutes.

6. Spread the prawn mixture evenly onto the oiled baking sheet. After the polenta has baked for 25 minutes, add the prawns to the oven, alongside the polenta. Place both pans on same rack if possible; otherwise, place the baking sheet on the lower rack.

7. Bake the prawns for five minutes. Remove the baking sheet from the oven, and flip all of the prawns over. Return to the oven and bake an additional five minutes, until the polenta is slightly browned and the prawns are pink and firm.

8. Remove the prawns and the polenta from the oven. To serve, scoop individual servings of the polenta onto plates. Lay a few prawns over each serving, then top with crumbled feta, fresh parsley, and capers. Drizzle with a few lashings of hot sauce, if desired.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.