Grilled Orange Polenta topped with Crabmeat Salad and Herb Oil

1. 1

   In a heavy saucepan add water, zest, orange juice and salt.

2. 2

   Bring to a boil and gradually whisk in the polenta.

3. 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.

4. 4

   Once cooked evenly pour polenta onto a lightly greased 1/4 sheet pan.

5. 5

   Sprinkle with fresh black pepper, cover with plastic wrap and place in the refrigerator until firm about 15 minutes.

6. 6

   In a mixing bowl add the crabmeat, diced figs, zest and juice of a lemon and mayonnaise.

7. 7

   Gently mix trying to leave crabmeat in lumps.

8. 8

   Season with salt and fresh black pepper, to taste.

9. 9

   Cover bowl and place in refrigerator until ready to use.

10. 10

    In a blender place the chives and basil and a little of the oil.

11. 11

    Start to blitz the ingredients together adding more oil until the mixture is a smooth green herb oil.

12. 12

    Transfer to a squeeze bottle or a bowl and set aside.

13. 13

    Preheat grill to medium-high.

14. 14

    Remove polenta from refrigerator.

15. 15

    Take a large can (3-inches in diameter) and remove the top and bottom lid.

16. 16

    Using the can cut 4 rounds of polenta.

17. 17

    Brush olive oil on both sides and place on grill 3 minutes per side.

18. 18

    Once grilled place a polenta round on the center of a plate and use the same can for molding the crabmeat salad.

19. 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.

20. 20

    Top with a few mixed green leaves.

21. 21

    Drizzle herb oil over top and serve.

* Per serving · 4 servings · Values may vary.