This beautiful basil polenta is a wonderful treat to serve as a starter to any main course. There are two steps to this recipe, so be sure to allow for chilling time of the polenta when preparing. Tom Aiken's polenta recipe can be made with vegetable stock and you can substitute the Parmesan with a vegetarian cheese if you wish to adapt the dish for vegetarians.
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Put the chicken stock, the lemon juice, rosemary sprigs and salt into a saucepan and bring to a simmer. Remove the sprigs
600ml of white chicken stock
50ml of lemon juice
3g of rosemary
4g of salt
Slowly whisk in the polenta until it starts to thicken. Whisk in the butter. The polenta will take around 20 minutes to cook. As it thickens, swap the whisk for a wooden spoon. Should the polenta get too thick, add a little more stock
200g of polenta
80g of butter
Once the polenta is cooked, cover with a sheet of greaseproof paper and place onto a clean tray. Leave in the fridge to cool until set, approximately 2 hours
For the second part of the polenta preparation, heat the stock first in a pan, then add 400g of the chilled polenta. Heat throughly, then add the crème fraiche, butter, lemon juice and Parmesan cheese. Mix thoroughly until smooth
200ml of white chicken stock
40g of butter
100g of crème fraîche
80g of Parmesan
80ml of lemon juice
Add the the salt and basil to the finished polenta, and serve immediately
8g of salt
16g of basil leaves
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