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top view of black bowl with polenta topped with cheese and parsley | i sugar coat it
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How To Make Polenta Sous Vide

How to cook smooth, creamy, fool-proof polenta sous vide, without the stress or constant stirring.
Course Side Dish
Cuisine Italian
Keyword polenta, savoury, sous vide
Prep Time 5 minutes
Cook Time 2 hours
Servings 4 servings
Author i sugar coat it!

Equipment

  • Sous Vide Immersion Cooker
  • Resealable Sous Vide Bag
  • Water Bath Container

Ingredients

  • 170 grams cornmeal coarse
  • 946 grams 50/50 broth and water
  • 57 grams butter unsalted
  • sea salt to taste
  • 90 grams grana padano, or a cheese of your preference optional
  • parsley or other fresh herb and cheese to garnish

Instructions

  • Prepare the water bath by filling a heat-safe container or heavy-duty pot with water. Attach the immersion cooker and heat water to 85ºC/185ºF.
  • Add the cornmeal to the bag.
    prep shot showing corn being added to vacuum bag for sous vide polenta | i sugar coat it
  • Add the cold liquids.
    prep shot showing liquids being added to vacuum bag for sous vide polenta | i sugar coat it
  • Add the butter and salt.
    prep shot showing butter being added to vacuum bag for sous vide polenta | i sugar coat it
  • Stir to combine. Remove air and seal before submerging in prepared water bath. Cook for 2 hours.
    vacuum bag with polenta before cooking sous vide | i sugar coat it
  • Remove bag from water and spoon or pour into warm bowls. Serve while still warm.