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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.
Polenta with seafood, cheese and basil
Try this easy, traditional recipe for polenta with seafood, cheese and basil from Langosteria St. Moritz.
30 November, 2023
ingredients
Polenta
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
Seafood sauté
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
Method
An unusual recipe for Italian cuisine, calling for cheese with seafood. However, the subtle seafood flavours work perfectly with the creamy, thick polenta.
Step 01
Step 02
When cooked (approx. 1 hour) add the butter and cheese and stir well.
Step 03
For the seafood sauté
Cut the red dates in half, heat an oiled frying pan and sauté them until they release their juices.
Step 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.
Step 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.
