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Polenta Satays
with Thai Basil Pesto
Serves 4 as an appetizer
- 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
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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Wine Notes:
2004 Hugel et Fils Pinot Blanc 'Cuvee Les Amours'
From Alsace. A delicate, subtle wine with good structure, a great
all-purpose dry white wine. Pairs well with shellfish and the flavors of
Asian cuisine - a great accompaniment to the Orzo Risotto dish and the
Polenta Satays, especially.
2003 Antinori Villa Antinori Rosso
A blend of Sangiovese, Cabernet Sauvignon, Merlot and Syrah. A
complex wine with smooth tannins, this is lovely with Jody Adams's Veal
Scallops.
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>>This recipe appears in
Episode #523.
>>Click here for a printer
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price: $8.99