Basil polenta
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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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Ingredients
Metric
Imperial
Polenta
- 200g of polenta
- 600ml of white chicken stock
- 50ml of lemon juice
- 3g of rosemary, sprigs
- 80g of butter
- 4g of salt
Basil polenta
- 16g of basil leaves, torn
- 200ml of white chicken stock
- 100g of crème fraîche
- 40g of butter
- 80g of Parmesan, grated
- 80ml of lemon juice
- 8g of salt
SAVE RECIPE
Method
1
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
2
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
3
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
4
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
5
Add the the salt and basil to the finished polenta, and serve immediately
- 8g of salt
- 16g of basil leaves
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