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.

Preparation Time

15 minutes

Cooking Time

15 minutes

Helen Bauzon’s recommendations to make lap band friendly:

1. Remove the string off the green beans to avoid blockages
2. Eat no more than 1/2 cup polenta plus palm size portion of prawns and salad

Ingredients (serves 4)

• 1L (4 cups) water
• 170g (1 cup) instant polenta (cornmeal)
• 2 tsp 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

1. Bring 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.
2. Meanwhile, 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.
3. While 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.
4. Divide polenta among serving bowls. Top with the prawn mixture and beans.

Notes

• If you want this recipe to be gluten free, make sure you use gluten-free passata.

Source

Good Taste – October 2009

Good Taste – October 2009, Page 79
Recipe by