Sous Vide Polenta
Asked by Curtis & Pat Brothers on Wednesday, December 22
Anyone have any results with polenta?
I'm thinking about using frozen chicken broth in a bag and vac sealing doing 181 at 1 hr.
1 Answer to This Question
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I cooked Polenta in the following way....
Chciken stock made in the usual way and then frozen in an ice cube tray to produce conveniant blocks for use in cooking.
I sliced polenta into the shapes i wanted(2cm widex2cm widex5cm long) placed the peices in a vaccuum bag with a defrosted cube of chicked stock, a little seasoning and vaccuumed best i could. Watch here was not too allow the liquid to spill out top of the bag and not to crush or damage the integerity of the polenta,
I coocked in my sous vide water bath for 45mins - 1hour at 74c. You dont have too but when plating up i spooned over a tiny amount of buuter and bunrt the edges with a blow torch just to give a nice crispy effect.
Result - Polenta was little over soft, nice taste and warm throughout. Went well will my sous vide Poussin and green beans with Anise...
Answered by Aaron on Monday, February 07
You can also find a lot of sous vide information, as well as over 100 recipes, in our book Beginning Sous Vide
which you can get at Amazon.com or as a pdf download
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