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Polenta with seafood, cheese and basil

FDL
By
Fine Dining Lovers
Editorial Staff
Difficulty
Intermediate
Total Time
1H 20MIN
Cuisine

Ingredients

Polenta taragna: 200g/7 oz

Water: 1l/quart

Extra virgin olive oil: 30g/1 oz

Aged cheese: 30g/1 oz

Butter: 15g/0.5 oz

Salt: to taste

Cacciaroli squid: 120g/4 oz

Red prawns: 40g/1.4 oz

Scampi: 40g/1.4 oz

Mussels: 30g/1 oz, shelled

Clams: 30g/1 oz, shelled

Extra virgin olive oil: 30g/1 oz

Red dates: 100g/3.5 oz

Basil: 10g/0.4 oz, fresh

Try this easy, traditional recipe for polenta with seafood, cheese and basil from Langosteria St.Moritz.

Method

An unusual recipe for Italian cuisine, calling for cheese with seafood. However, the subtle seafood flavours work perfectly with the creamy, thick polenta.

01.
For the polenta

Salt the water, bring to a boil and add the oil. Then pour in the polenta and cook, stirring constantly to avoid any lumps.

02.

When cooked (approx. 1 hour) add the butter and cheese and stir well.

03.
For the seafood sauté

Cut the red dates in half, heat an oiled frying pan and sauté them until they release their juices.

04.

Chop up the seafood and add to the pan. Cook for a few seconds without letting the mixture dry out too much. Finish by adding the chopped basil.

05.
To plate

Place the polenta in a bowl and finish the dish by placing the sautéed seafood on top. Finish as desired with grated fresh cheese and fresh basil leaves.

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