By Ming Tsai of Simply Ming
Serves 4
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, sauté 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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Ming Tsai is the host and executive producer of public television series Simply Ming. Each week, Simply Ming brings mouthwatering recipes inspired by the combination of East and West into homes across the country.
Filed under: Chefs, Dinner, Entree, Food, Recipes Tagged: | Creamy Thai Basil Polenta, lemon zest, Ming Tsai, pink peppercorns, polenta, simply ming, Thai basil
This sounds so good! I just got some pink peppercorns from Sustainable Sourcing https://secure.sustainablesourcing.com and I think I’ll try it out in this recipe. Thanks for sharing!
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