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.