If you are looking for a tasty alternative to wheat or potato, polenta – sometimes known as cornmeal – is a great choice. However, cooking polenta in the traditional way using a saucepan can be problematic: the polenta can stick to the base of the pan and, unless it is stirred very frequently, it can form an unpleasant skin. You can avoid these common problems by cooking polenta sous vide.
- 200g of polenta
- 1l water
- 80g of butter, diced
- 50g of parmesan, grated
- Preheat the water bath to a temperature of 85⁰C.
- Place the polenta in a large bowl and add the water, butter and parmesan. Stir until thoroughly combined.
- Seal the mixture inside a vacuum bag.
- Place the bag in the water bath and leave to cook for 2 hours.
- Tip the cooked polenta out of the vacuum bag into a bowl. It is now ready to serve.
Try replacing the water with other liquids. You could use milk to give the polenta extra richness or chicken stock to add flavour.
For a crispy finish, you might like to try frying your polenta. To do this, line a tray with cling film and fill it with the cooked polenta. Leave in the fridge to set, then cut the polenta into portions and pan-fry until crisp on the outside.
You could use this method to make Tom Aikens’ Basil polenta, which makes a delicious starter. For a hearty vegetarian main, try Graham Campbell’s Roasted red pepper polenta with red pepper puree, green beans and soy foam.
Recipe courtesy of www.greatbritishchefs.com