Recipes
Photo by Emily Sterne
Ingredients
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.
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