creamy polenta with prawns and mealie salsa

creamy polenta with prawns and mealie salsa

creamy polenta with prawns and mealie salsa

This creamy polenta with prawns and corn salsa is delicious as a weekday supper, or omit the prawns for a delicious braai side.

  • 30 mins
  • 4
  • Easy

INGREDIENTS

FOR THE MEALIE SALSA

  • handful each coriander and parsley, chopped
  • 1 red chilli, finely chopped
  • 1 garlic clove, crushed
  • 45ml olive or avocado oil
  • juice of 1 lemon + extra
  • 2 cooked mealies, kernels cut off

FOR THE POLENTA

  • 750ml water
  • 10ml salt
  • 250ml instant polenta
  • 80g butter + extra
  • 415g tin creamed corn
  • 125ml sour cream

 

  • 12 prawn tails, defrosted
  • 8ml harissa spice (optional)

METHOD

  1. For the salsa, combine all the ingredients. Season.
  2. For the polenta, bring the water to a boil on medium. Whisk in the polenta and cook, stirring, for about 5 minutes or until cooked and soft. Stir in the butter, corn and sour cream and heat through. Season.
  3. Heat a knob of extra butter on high, add the prawns, sprinkle with harissa and cook for about 3 minutes or until pink. Season.
  4. Divide the polenta between bowls and top with the prawns and salsa.

FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTOS: DYLAN SWART

Magazine issue date: January, 2019


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About Margie Els-burger

Food Editor at Your Family - Margie Els-Burger won the 2018 Avo Ambassador as well as the Galliova Egg Champion. She also walked away with the 2019 ‘Galliova Food Writer of the year’ award! She is a sweet-oholic and equally loves exotic salts. Her superpower is raiding the fridge to whip up (and use up!) easy meals. If she’s not busy cooking up a storm and making food look pretty, you’ll find her out searching for new (and old!) restaurant gems - or hiding with a tin of caramel treat.

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