From: Chef Chris Nason, Sapphire Grill, Savannah. Yield: 24 servings. Golden Tomato Water: 6 large gold tomatoes (about 3 lb.), chopped 3 cups chicken stock 3 heads garlic, split (skin-on) ¾ cup white wine 3 lemons, juiced (about ½ cup) 12 peppercorns 6 bay leaves Polenta Crust: 1 cup yellow cornmeal ½ cup (2 oz.) grated Parmesan 1 bunch fresh lemon thyme leaves (about ⅓ cup) 1½ tsp. sea salt 1 tsp. cracked black pepper ½ tsp. crushed red pepper flakes 12 cups (about 1½ lb.) ...
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