Prawns with spinach over roasted garlic polenta
Prep:
10 mins
Cook:
70 mins
Roasted garlic polenta topped with prawns and spinach make a fantastic meal.
1 garlic bulb
1 tsp olive oil
170g cornmeal/polenta
¾ tsp salt
2 tsp olive oil
450g spinach
¼ tsp salt
2 tsp balsamic vinegar
500g cooked prawns
2 spring onions, sliced thinly
2 tbsp olive oil
Preheat the oven to 200°C / 400°F / Gas mark 6.
Slice the garlic bulb top off and drizzle with olive oil.
Wrap in foil, cut-side up.
Bake until tender, 45 to 55 minutes. Cool slightly.
Unwrap and squeeze out the paste and set aside. Discard skins.
In a saucepan, bring 945ml of water to a boil.
Slowly whisk in the cornmeal/polenta.
Stir until it begins to thicken, 1 minute.
Reduce the heat, cover and simmer for 5 minutes.
Add the roasted garlic and salt.
Heat 2 teaspoons of olive oil on medium-high in a large skillet.
Stir in spinach and cook about 2 minutes.
Stir in salt and vinegar. Keep warm.
Toss the prawns with the spring onions and olive oil.
Serve the polenta topped with the prawn mixture and the spinach on the side.
Serves
4
Preparation Time
10 minutes
Cooking Time
70 minutes
Main ingredients
Shellfish, Vegetables, Grains, Oil, Garlic
Recipe Type
Dinner, Easy, Healthy
Level of Difficulty
Easy
