Creamy Thai Basil Polenta by Ming Tsai
By WGBH Food
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
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.
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.
About The Daily DishThe Daily Dish brings you regular recipes from public media's favorite chefs.
WGBH Food celebrates the chefs, recipes and events that bring public media supporters together.
More Recipes from Festival Chefs
Jody Adams' Lentils, Sausages & Grapes
David Blessing's Short Rib Tacos
Chris Coombs Cider Braised Duck Leg
Jose Duarte's Lobster Causa
Jeff Fournier's Cherry Tomato Puttanesca
Rich Garcia's Trash Fish Minestrone
Will Gilson's Smoked Bluefish
Will Gilson's Stuffies
Deborah Hughes & Mary-Catherine Deibel's Red Pepper Soup
Frank McClelland's Pot-au-Feu of Poussin
Brendan Pelley's Seared Scallops
Robert Sisca's Monkfish
Sign-up for WGBH Food & Wine updates, WGBH promotions, and previews of what's coming up on WGBH TV.
Follow WGBH Foodie