Polenta al vacío

Ingredientes

• 1 cup coarse cornmeal (polenta)
• 2 cups water
• 2 cups whole milk
• 1 tsp. Diamond kosher salt ((or to taste))
• 4 Tbsp. unsalted butter
• 1/2 cup grated Parmigiano-Reggiano cheese
• 1 Tbsp. chopped fresh herbs such as thyme, rosemary, chives ((optional))

Preparación

1. 1

   Preheat bath to 185° F / 85° C.

2. 2

   Combine the cornmeal, water, milk, salt and butter in a large Ziplock bag.

3. 3

   Hand squeeze to mix ingredients (especially the butter).

4. 4

   Place in the water bath and use the water displacement method to remove the air and seal the bag. Cook for 2 hours.

5. 5

   Remove bag from the water bath and transfer to a warmed serving bowl. Mix in the Parmesan cheese and fresh herbs. Taste for seasoning and serve warm.