Prawns and Polenta

I have always been curious about polenta and how you cook it. There are so many cooking shows around and everyone is eating polenta.

It’s researched it thoroughly before I bought a bag of it and have come to realise that it’s mielies. So it’s a carb, but a very low carb. I must admit that I am pleasantly surprised with how similar it is in texture and taste to mielie meal.

This meal was delicious. I was very tired today and wanted something quick and easy with simple flavours. You will notice that I don’t use a lot of my Indian spices in this dish. Instead I use three spices and a herb to flavor my dish. I really am trying to keep it simple.

Fun facts about polenta - It is an Italian cornmeal. It’s often called grits and in the US, people there love to eat it for breakfast with a lot of butter. Polenta is low in calories but it remains a carb and is considered low GI. To make polenta you use a 2 1/2 cup to 1/2 cup polenta ratio. You add the polenta to a pot of boiling water, turn the stove of and whisk for 2 minutes. Close the lid and let the polenta cook for another 5 minutes before taking it off the stove and letting it cook in it’s own steam for a little while.

Ingredients

1 tsp olive oil

1 tbsp grated garlic and ginger

1/2 cup cooked polenta

1/2 kg prawns

1 can peeled, whole tomatoes

1/2 tsp dry thyme

2 tsp chili podwder

1 tsp jeera powder (cumin)

1 tsp garam masala

salt to taste

1 onion diced

1 tsp sugar

fresh basil for garnish

Method

1. In a large pan, heat oil and add garlic and ginger.

2. Fry onions until translucent.

3. Add spices and mix well for 1 minute.

4. Add thyme and then the prawns.

5. Fry until there’s a bit of color on the prawns and then add your can of tomatoes.

6. I add a pinch of sugar with my salt to get rid of some of the acidity from the tomatoes.

7. Let everything simmer until the gravy becomes thick.

8. Spread the polenta on a plate. I usually eat 1/3 of a cup.

9. Top with prawn chutney and garnish with basil.

10. Serve hot.