Prawns with spinach over roasted garlic polenta

Prep: 10 mins
Cook: 70 mins
Prawns with spinach over roasted garlic polenta
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, Oil, Grains, Garlic

Recipe Type
Dinner, Easy Recipes, Healthy

Level of Difficulty
Easy

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