No more stirring, no more burning... perfect Polenta is easy when cooked SousVide.

100g of polenta
400ml of good stock
100ml of white wine
50g of butter
1 sprig of thyme
60g of parmesan cheese

  1. Simply place the polenta, stock, white wine, butter and thyme in a SousVide bag and vacuum seal.
  2. Place the bag on shelf level 3 on the ‘SousVide’ program and cook at 80°C for 40 minutes. In the meantime, grate some parmesan cheese.
To serve

Tip out the polenta and sprinkle parmesan on top.

Chef's Secret
If serving to children (or non-drinkers), you can leave out the wine. Just use an extra 100ml of stock instead.