Ingredients Edit

Polenta cubes Edit

The dish Edit

Directions Edit

  1. Place garlic, stock, and cayenne sauce in a saucepan and bring to a boil.
  2. Slowly whisk in the corn meal and stir for 4 to 5 minutes on low heat.
  3. Whisk in the parmesan and season with salt and pepper.
  4. Pour into a greased 9" square cake pan and allow to cool in the fridge for one hour.
  5. When cool, cut into ½ inch cubes.
  6. Heat oil in a large pan over medium heat and sauté shallots and garlic until translucent.
  7. Add seafood and stock and simmer to reduce, 2–3 minutes.
  8. Add and sun dried tomatoes and cook for another 2 minutes.
  9. Add arugula and cook until it wilts.
  10. Add polenta cubes and toss to mix.
  11. Add vinegar and basil and season with salt and pepper.
  12. Serve hot.

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