Creamy Thai Basil Polenta

Blue Dragon Blue Ginger Ming Tsai

Recipes

Photo by Emily Sterne

Creamy Thai Basil Polenta

Episode 601: Thai Basil/Butter

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Serves 4

Ingredients

All ingredients A-Z

4 tablespoons butter
1 yellow onion, minced
4 cups whole milk
8 cups chicken stock
3 cups instant polenta
1 cup packed Thai basil leaves
Juice and zest of 1 lemon
1 teaspoon pink peppercorns, hand cracked
Kosher salt and freshly ground black pepper to taste

Directions

Add 1 tablespoon butter to large sauce pan over medium-high heat and melt. Add onion, saute until softened and season with salt and pepper. Add milk and stock and bring to a simmer. Whisk in polenta and cook until creamy and smooth. Check flavor and season, if necessary. Whisk in remaining butter. Meanwhile, toss Thai basil with lemon zest and juice and season with salt and pepper. Serve polenta in bowls and top with Thai basil salad and pink peppercorns.

Pairing notes
Planeta ChardonnayPlaneta Chardonnay ORIGIN: Menfi, Sicily, Italy TASTE: Soft, round and concentrated on the palate. The fruit flavors are wonderfully balanced by a powerful streak of acidity and rich mineral character. AROMA: Rich, intense and fruity. Scents of peach mousse, black figs, rose and vanilla cream mingle with overtones of hazelnut and orange blossom honey.
Situated on the banks of the Arancio Lake in the eastern portion of Sicily, where the soil is deep and chalky, perfect for Chardonnay. 100% Chardonnay

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