Grilled corn polenta with chorizo and prawns
Prep time: 35 minsTotal time: 
Grilled corn polenta with chorizo and prawns
With lightly charred sweetcorn, smoky chorizo, blistered cherry tomatoes and prawns, this bold dish is a riot of colour and comes together easily
Prep time: 35 minsTotal time: 
Emily Jonzen
Emily Jonzen
Ingredients
- 600g frozen Taste the Difference Raw Jumbo King Prawn Crevettes, defrosted
- 4 corn cobs
- 1 tsp olive oil
- sea salt flakes
- 150g chorizo ring (mild or spicy), skinned and cut into 0.5cm-thick slices
- 250g cherry tomatoes
- 2 garlic cloves, crushed
- 800ml vegetable or chicken stock*
- 2 thyme sprigs, leaves picked
- 200g polenta
- 100ml whole milk
- 30g butter
- 30g parmigiano reggiano, finely grated
- 10g flat-leaf parsley, leaves chopped
- 1 lemon, cut into wedges, to serve
Step by step
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Shell the prawns, leaving the tails intact, and devein them. Set aside.
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Heat the grill to high. Brush the corn cobs with the olive oil and season with a pinch of sea salt flakes. Place under the grill and cook for 10 minutes, turning every couple of minutes, until tender and lightly charred in places. Remove from the heat and set aside on a board until cool enough to handle, then slice the kernels off the cobs using a sharp serrated knife.
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Put the chorizo in a large frying pan and place over a medium-high heat. Cook for 4-5 minutes, turning halfway, or until the chorizo is crisp at the edges and has released its paprika-red oil. Stir in the tomatoes and cook gently for another 4-5 minutes, until they’re beginning to soften but still hold their shape. Increase the heat slightly, add the prawns and fry for 1-2 minutes on each side until pink and opaque, adding the garlic for the final minute. Set aside and keep warm.
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Pour the stock into a large pan, add the thyme and bring to the boil. Add half the cooked corn, then gradually pour in the polenta, stirring vigorously, until thickened and bubbling; this should take about 2 minutes. Remove from the heat, stir in the milk, butter and cheese until melted, and check the seasoning.
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Spoon the polenta into shallow bowls and top with the remaining corn, followed by the prawn and chorizo mixture. Scatter over the parsley and serve with lemon wedges for squeezing over.
*Check your stock is gluten-free, if required.
