Recipes
Polenta Satays with Thai Basil Pesto
Episode 523: Thai Basil/Parmigiano-Reggiano
Serves 4 as an appetizer
Ingredients
1/2 pound instant polenta, cooked and poured into a pan to a 1-inch thickness, chilled in fridge until firm
1 bunch scallions, cut into 1-inch lengths
1 cup packed Thai basil leaves
3 cloves garlic, minced
1/2 cup grated Parmigiano-Reggiano
1/2 cup extra virgin olive oil
Kosher salt and freshly ground black pepper
Canola oil
6-8 satay skewers
Directions
Cut polenta into 1-inch cubes. To make the satays, horizontally skewer a length of scallion, thread polenta on the diagonal (so it looks diamond-shaped), and alternate with scallion and polenta. To make the pesto, in a food processor fitted with a blade, combine the basil, garlic and Parmigiano Reggiano and puree. With food processor running, drizzle in oil. Season and check for flavor. Add oil to lightly coat a large non-stick saute pan and pan-sear satays until golden, about 3 minutes per side. Serve using a satay plate with Thai basil pesto in a dipping bowl.
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