We prepare it using the sous vide method and then fry it in a pan. This ensures that you do not have to stand over it during the relatively long cooking time, as it does not burn.
Recipe for sous vide polenta
Polenta is cornmeal. It is typically boiled and then can be baked, fried, or grilled.
We prepare it using the sous vide method and then fry it in the pan. This ensures that you don’t have to watch over it during the relatively long cooking time, as it won’t burn.
Servings: servings
Sous Vide Polenta
We prepare it using the sous vide method and then fry it in a pan. This ensures that you do not have to stand over it during the relatively long cooking time, as it does not burn.
Ingredients
- 200 gram Polenta
- 500 gram Water
- 300 gram Chicken Stock
- 200 gram Milk
- 80 gram Butter Cut into small squares
- 50 gram Parmesan Grated
Instructions
Polenta Porridge
- Start the water bath at 85 degrees Celsius (185 degrees Fahrenheit).
- Cut the butter into small squares and grate the Parmesan cheese.
- Mix all the ingredients in a bowl and stir well.
- Pour the mixture into a vacuum bag and seal it without extracting the air.
- Cook it sous vide/water bath for 2 hours at 85 degrees Celsius (185 degrees Fahrenheit).
- After 2 hours, take the bag out of the water bath and pour the contents into a bowl.
- Either serve the dish immediately as a mash.
Fried Polenta
- When the polenta is poured into a bowl, place it in the refrigerator to cool.
- This can easily be done in the morning or the day before you plan to serve it.
- We cut the polenta into slices and fried them in oil in a pan.
- It requires high heat to get them crispy.
Notes
Instead of milk and chicken stock, you can easily "settle" for using water.