Grilled Orange Polenta topped with Crabmeat Salad and Herb Oil

Ingredients

• 4 cups water
• 2 oranges, zested and juiced
• 1 tablespoon salt, plus more for seasoning
• Fresh ground black pepper
• 2 cups instant polenta
• 1 pound lump crabmeat, picked through
• 4 figs, diced
• 1 lemon, zested and juiced
• 3 tablespoons mayonnaise
• 1/2 bunch chives, roughly chopped
• 1/2 bunch basil leaves
• 1 cup extra-virgin olive oil, plus more for greasing
• 1 cup mixed greens

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag