Plain Polenta

AuthorLe-ThermiqueCategoryDifficultyBeginner
Yields6 Servings
Cook Time34 minsTotal Time34 mins
INGREDIENTS :
 85 g parmesan cheese
 340 g polenta
 1500 ml chicken stock
 20 g olive oil
 Pinch of salt
 50 g butter
COOKING METHODS :
1

- Place in parmesan cheese, start chop.
Settings: Timer: 10 Seconds / Speed: 9

- Set-asides.

2

- Place in all ingredients except parmesan cheese and butter.

3

- Start saute adjust temperature to 90°C.
Settings: Timer: 30 Minutes / Speed: 2 / Temperature: 90°C

4

- Add in parmesan cheese and butter into mixing jar, continue sautes.
Settings: Timer: 3 Minutes / Speed: 2 / Temperature: 90°C

5

- Serve immediately.

Polenta is a dish that originated in Northern Italy and is made of coarsely ground yellow cornmeal.

Tips:
Leftover Polenta: Polenta will solidify into the shape of the container in which you store it. Solidified polenta can be sliced into slices, chips or cubes before being roasted, grilled or pan-fried and add the topping that you like.

Nutrition Facts

Servings 6


Amount Per Serving
Calories 350
% Daily Value *
Total Fat 14g22%
Saturated Fat 6.9g35%
Cholesterol 28mg10%
Sodium 1016mg43%
Potassium 17mg1%
Total Carbohydrate 46.8g16%
Dietary Fiber 1.5g6%
Sugars 1.3g
Protein 9.7g20%

Calcium 11%
Iron 0%
Vitamin D 23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

INGREDIENTS :
 85 g parmesan cheese
 340 g polenta
 1500 ml chicken stock
 20 g olive oil
 Pinch of salt
 50 g butter

Directions

COOKING METHODS :
1

- Place in parmesan cheese, start chop.
Settings: Timer: 10 Seconds / Speed: 9

- Set-asides.

2

- Place in all ingredients except parmesan cheese and butter.

3

- Start saute adjust temperature to 90°C.
Settings: Timer: 30 Minutes / Speed: 2 / Temperature: 90°C

4

- Add in parmesan cheese and butter into mixing jar, continue sautes.
Settings: Timer: 3 Minutes / Speed: 2 / Temperature: 90°C

5

- Serve immediately.

Polenta is a dish that originated in Northern Italy and is made of coarsely ground yellow cornmeal.

Tips:
Leftover Polenta: Polenta will solidify into the shape of the container in which you store it. Solidified polenta can be sliced into slices, chips or cubes before being roasted, grilled or pan-fried and add the topping that you like.

Plain Polenta

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