Rated 5 out of 5 based on 1 votes
- 1 x quantity cooked polenta
- 12 x medium green prawns, peeled, deveined, tails intact
- 12 x slices pancetta
- 1/4 cup extra virgin olive oil
- 1 Tbls balsamic vinegar
- 1 clove garlic
- 1 tspn chopped rosemary
- 4 cups salad greens
Spread polenta into a 20cm square cake pan. Smooth surface. Cool. Chill for 15 mins.
Preheat oven to 220C or 200C fan. Lightly grease a baking tray.
Invert set polenta onto a board and cut into 12 rectangles. Spray a chargrill with cooking oil and heat on high. Cook polenta for 3 mins each side, until golden. Top each piece of polenta with a prawn, then wrap with a slice of pancetta. Place on tray. Bake for 4-5 mins, until prawns are cooked and pancetta is crisp.
Combine oil, vinegar, garlic and rosemary and mix well. Season. Add salad and toss.
Serve with polenta, prawn and pancetta .
In each serve 1620 kilojoules, 16g protein, 17g total fat (3g sat fat), 40g carbohydrate (1g sugar), 2g fibre, 1152mg sodium.
TIP: These polenta parcels will keep in the fridge for 12 hours. Stand at room
temperature for 10 minutes, then serve.
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Grazie Sandra, happy you like it!!!!