Grilled Orange Polenta topped with Crabmeat Salad and Herb Oil

Name: Grilled Orange Polenta topped with Crabmeat Salad and Herb Oil
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 1 bunches basil leaves; 1 bunches chives, roughly chopped; 4 figs, diced; 4 servings Fresh ground black pepper; 1 lemon, zested and juiced; 454 grams lump crabmeat, picked through; 3 Tbsps mayonnaise; 237 milliliters mixed greens; 237 milliliters extra-virgin olive oil, plus more for greasing; 2 oranges, zested and juiced; 473 milliliters instant polenta; 1 Tbsp salt, plus more for seasoning; 946 milliliters water

Grilled Orange Polenta topped with Crabmeat Salad and Herb Oil is a gluten free, dairy free, and pescatarian recipe with 4 servings. One portion of this dish contains about 29g of protein, 15g of fat, and a total of 555 calories. This recipe covers 24% of your daily requirements of vitamins and minerals. It is perfect for The Fourth Of July. A mixture of basil leaves, water, instant polenta, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the orange zest you could follow this main course with the Orange-Infused Dark Chocolate Ice Cream with Toasted Walnuts as a dessert. It works best as a main course, and is done in roughly 40 minutes.

Instructions

In a heavy saucepan add water, zest, orange juice and salt. Bring to a boil and gradually whisk in the polenta. Cook polenta over moderately low heat (it should barely boil), stirring constantly, until very thick and it pulls from the sides of the pan about 3 minutes. Once cooked evenly pour polenta onto a lightly greased 1/4 sheet pan.

Ingredients you will need

Orange Juice

Polenta

Water

Salt

Equipment you will use

Sauce Pan

Whisk

Frying Pan

Sprinkle with fresh black pepper, cover with plastic wrap and place in the refrigerator until firm about 15 minutes.

Ingredients you will need

Black Pepper

Wrap

Equipment you will use

Plastic Wrap

In a mixing bowl add the crabmeat, diced figs, zest and juice of a lemon and mayonnaise. Gently mix trying to leave crabmeat in lumps. Season with salt and fresh black pepper, to taste. Cover bowl and place in refrigerator until ready to use.

Ingredients you will need

Black Pepper

Mayonnaise

Crabmeat

Juice

Lemon

Figs

Salt

Equipment you will use

Mixing Bowl

In a blender place the chives and basil and a little of the oil. Start to blitz the ingredients together adding more oil until the mixture is a smooth green herb oil.

Ingredients you will need

Chives

Basil

Cooking Oil

Equipment you will use

Blender

Transfer to a squeeze bottle or a bowl and set aside.

Equipment you will use

Bowl

Preheat grill to medium-high.

Equipment you will use

Grill

Remove polenta from refrigerator. Take a large can (3-inches in diameter) and remove the top and bottom lid. Using the can cut 4 rounds of polenta.

Ingredients you will need

Polenta

Brush olive oil on both sides and place on grill 3 minutes per side. Once grilled place a polenta round on the center of a plate and use the same can for molding the crabmeat salad.

Ingredients you will need

Olive Oil

Crabmeat

Polenta

Equipment you will use

Grill

Place the can over the polenta and spoon in about 1 to 2 tablespoons of the crabmeat mixture, push the mixture down with the back of the spoon and lift the can away creating a crabmeat mold on top of the polenta. Top with a few mixed green leaves.

Ingredients you will need

Crabmeat

Polenta

Drizzle herb oil over top and serve.

Ingredients you will need

Cooking Oil