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.
An unusual recipe for Italian cuisine, calling for cheese with seafood. However, the subtle seafood flavours work perfectly with the creamy, thick 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.
When cooked (approx. 1 hour) add the butter and cheese and stir well.
Cut the red dates in half, heat an oiled frying pan and sauté them until they release their juices.
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.
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.
