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Get our recipe for delicious Polenta with Dungeness Crab, Lemon,
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POLENTA WITH
DUNGENESS
CRAB, LEMON, FENNEL & CHILI When Dungeness crab season rolls around, we’re all in. It’s a local favorite that never disappoints! Picture this: a warm, buttery polenta base topped with sautéed crab, crisp fennel, and a hint of mild chili for a little kick. Pour yourself a glass of Community Cellars Rosé or Pinot Gris, and you’ve got the perfect Oregonstyle comfort dish for any night of the week. Serves: 4 Prep time: 10 minutes Difficulty: Easy Cook time: 35 minutes Allergens: Dairy, Shellfish
Ingredients: 8 oz. Dungeness crab meat 3 T Sebastiano’s extra virgin olive oil 1 small fennel bulb, cleaned and chopped in thin strips 1 T garlic, minced ½ – 1 small red chili (mild such as Fresno), or dash hot sauce 1 small lemon, zest and juice of, to taste 2 T Italian parsley (flat leaf), roughly chopped 3 c chicken or vegetable stock ½ c coarse dry polenta ½ t each salt and pepper, to taste 2 T Nancy’s Organic Cultured Butter
Steps:
• Start polenta first as it needs to slowly cook for 30–35 min. Bring stock to a simmer in heavy bottomed pot and whisk in polenta slowly. Reduce heat to low and stir frequently with wooden spoon or heat-proof spatula to avoid scorching/lumps. When polenta is creamy/no longer grainy when tasted, stir in butter, salt and pepper to taste. Reserve and keep warm. • Meanwhile, heat oil in large skillet until shimmering. Add fennel and cook 2 min. Stir in garlic and chilies and cook 1 min. more. Add crab meat (picked over for any shell fragments) and toss all quickly to combine just until crab is warmed through. Add lemon zest/juice, taste and adjust seasoning with pinch salt and pepper as needed. Remove from heat. • Plate polenta on large platter with crab sauté served over. Garnish with fennel fronds as desired, lemon and parsley. FOR ALL RECIPES, VISIT MARKETOFCHOICE.COM/RECIPES
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