Polenta is sooo delicious! A creamy one, even better! In this recipe we use ricotta instead of cream, and parmesan to get it creamy and the result couldn’t be better!

  • 30 minutes
  • 4 servings
  • 581 calories

Ingredients

  • 300g Dry polenta
  • Water
  • 200g Ricotta
  • Black pepper
  • 400g Prawns
  • 200g Cherry tomatoes
  • 150g champignons
  • ½  Tbsp coconut oil
  • 10 g Microgreens
  • 1/2 tsp Garlic powder
  • Chilli flakes
  • Salt

Instructions

  1. In a pan, add the dry polenta, water, salt and pepper. Stir until cooked. Add water as long as necessary to finishing cooking.
  2. When cooked, add the ricotta to the polenta and set aside.
  3. In a frying pan, add the coconut oil, the prawns, the champignon and the cherry tomatoes. Fry them until cooked. The tomatoes will produce a ‘sauce’.
  4. Add salt and chilli flakes.
  5. When cooked, turned the heat down and add the spinach.
  6. In a bowl, place the polenta on the bottom and the prawns mix on top. 
  7. Garnish with micro-greens

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