Soft Polenta with Crab, Chilli, Lemon & Fennel

Name: Soft Polenta with Crab, Chilli, Lemon & Fennel
Total time: 55 min
Ingredients: 90 ml extra-virgin olive oil; 1 baby fennel bulb, thinly shaved on a mandolin, fronds coarsely chopped; 1 garlic clove, finely chopped; ½ long red chilli, finely chopped; 250 gm picked crab meat, such as blue swimmer or spanner; Finely grated rind and juice of 1 lemon, or to taste, plus lemon wedges, to serve; 2 tbsp coarsely chopped flat-leaf parsley; Soft polenta; 500 ml chicken stock (2 cups); 100 gm coarse polenta; 30 gm butter, diced

www.gourmettraveller.com.au

This recipe is inspired by a dish Robert Marchetti served during his time at Icebergs.

View full recipe on www.gourmettraveller.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.

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Ingredients

90 ml extra-virgin olive oil
1 baby fennel bulb, thinly shaved on a mandolin, fronds coarsely chopped
1 garlic clove, finely chopped
½ long red chilli, finely chopped
250 gm picked crab meat, such as blue swimmer or spanner
Finely grated rind and juice of 1 lemon, or to taste, plus lemon wedges, to serve
2 tbsp coarsely chopped flat-leaf parsley
Soft polenta
500 ml chicken stock (2 cups)
100 gm coarse polenta
30 gm butter, diced