Würzige Garnelen mit Polenta und geröstetem Mais

Zutaten

• 25 g unsalted butter
• 1/2 onion, finely diced
• 1 stick celery, finely diced
• 1 small green pepper, finely diced
• 2 garlic cloves, finely crushed
• 1/2 x 175g pack okra, sliced diagonally
• 1/2 tsp ground cayenne pepper (optional)
• 1/2 tsp smoked paprika
• 1 tbsp tomato purée
• 1 tbsp plain flour
• 500 ml chicken stock
• 1 x 225g pack frozen Taste the Difference Raw Peeled Jumbo King Prawns, defrosted
• 1/2 tbsp cider vinegar
• 1/2 tbsp Worcestershire sauce
• 4 sweetcorn cobettes
• 2 tsp vegetable oil
• 70 g polenta
• 100 ml milk
• 25 g unsalted butter
• crusty bread

Zubereitung

1. 1

   Preheat the oven or air fryer to 220°C, fan 200°C, gas 7. Roast or air-fry the sweetcorn with the oil and salt for 20 minutes, until lightly browned all over.

2. 2

   For the prawns, melt the butter in a pan set over a medium heat and sauté the onion, celery, green pepper and garlic for 3-4 minutes, until soft. Add the okra, cayenne pepper, if using, paprika, tomato purée and flour, and cook for a further 1-2 minutes. Reduce the heat to low and slowly pour in 220ml of the stock, whisking constantly. Cook over a low heat for a few minutes to thicken, then add the prawns and gently simmer for 2 minutes until cooked through. Season and stir in the cider vinegar and Worcestershire sauce.

3. 3

   Meanwhile, slice the corn kernels off the cobs, once cool enough to handle. Put in a blender with a splash of water and blitz to an almost-smooth purée.

4. 4

   In a saucepan, bring the remaining 280ml of stock to a boil, then whisk in the polenta and cook, stirring, until thickened. Stir in the milk, butter and corn purée until combined. Divide the polenta between shallow bowls, top with the prawn mixture and finish with black pepper. Serve with crusty bread, if liked.