Skip the queues and zoom to the express lane with only four ingredients — that way you’ll be home quicker to cook and enjoy this delicious meal.
Ingredients
- 1L (4 cups) water
- 170g (1 cup) instant polenta (cornmeal)
- 2 teaspoons olive oil
- 1kg green prawns, peeled leaving tails intact, deveined
- 1 x 700g btl passata (tomato pasta sauce) (see note)
- 400g green round beans, trimmed
Method
- Step 1Bring water to the boil in a saucepan over medium heat. Reduce heat to low. Gradually add the polenta, whisking until incorporated. Cook, stirring with a wooden spoon, for 12-15 minutes or until the polenta is soft and creamy.
- Step 2Meanwhile, heat the oil in a large frying pan over medium-high heat. Cook the prawns for 2 minutes or until prawns just change colour. Stir in the passata. Cook for a further 2-3 minutes or until prawns are cooked and the sauce is heated through. Season with salt and pepper.
- Step 3While the prawns are cooking, cook the beans in a steamer over a saucepan of simmering water for 2-3 minutes or until bright green and tender crisp.
- Step 4Divide polenta among serving bowls. Top with the prawn mixture and beans.
Nutrition
1540 kj
Energy
5.5g
Fat Total
0.5g
Saturated Fat
7g
Fibre
32g
Protein
48g
Carbs (total)
All nutrition values are per serve
Notes
If you want this recipe to be gluten free, make sure you use gluten-free passata.
- Author: Alison Roberts
- Image credit: Rob Palmer
- Publication: Australian Good Taste
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