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1
In a heavy saucepan add water, zest, orange juice and salt.
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2
Bring to a boil and gradually whisk in the polenta.
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3
Cook polenta over moderately low heat (it should barely boil), stirring constantly, until very thick and it pulls from the sides of the pan about 3 minutes.
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4
Once cooked evenly pour polenta onto a lightly greased 1/4 sheet pan.
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5
Sprinkle with fresh black pepper, cover with plastic wrap and place in the refrigerator until firm about 15 minutes.
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6
In a mixing bowl add the crabmeat, diced figs, zest and juice of a lemon and mayonnaise.
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7
Gently mix trying to leave crabmeat in lumps.
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8
Season with salt and fresh black pepper, to taste.
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9
Cover bowl and place in refrigerator until ready to use.
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10
In a blender place the chives and basil and a little of the oil.
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11
Start to blitz the ingredients together adding more oil until the mixture is a smooth green herb oil.
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12
Transfer to a squeeze bottle or a bowl and set aside.
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13
Preheat grill to medium-high.
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14
Remove polenta from refrigerator.
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15
Take a large can (3-inches in diameter) and remove the top and bottom lid.
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16
Using the can cut 4 rounds of polenta.
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17
Brush olive oil on both sides and place on grill 3 minutes per side.
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18
Once grilled place a polenta round on the center of a plate and use the same can for molding the crabmeat salad.
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19
Place the can over the polenta and spoon in about 1 to 2 tablespoons of the crabmeat mixture, push the mixture down with the back of the spoon and lift the can away creating a crabmeat mold on top of the polenta.
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20
Top with a few mixed green leaves.
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21
Drizzle herb oil over top and serve.
