Name: Oysters With Parmesan-Polenta Crust
Yield: 6 servings
Ingredients: 4 large eggs, free-range and organic; 1/2 cup instant polenta; 1/2 cup freshly grated Parmigiano-Reggiano cheese; 1/2 teaspoon fine sea salt; 1/2 teaspoon ground Espelette pepper or other mild ground chile pepper; 1 quart vegetable oil, such as sunflower oil; 12 freshly shucked oysters; Fresh lemon wedges, for garnish; Aïoli piquant or lime mayonnaise, for serving

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Photo by David Japy

You'll love the crunch of the polenta, the richness of the Parmesan, and the touch of spice from the ground red peppers.

Recipe notes

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