- 100g of polenta
- 400ml of good stock
- 100ml of white wine
- 50g of butter
- 1 sprig of thyme
- 60g of parmesan cheese
- Simply place the polenta, stock, white wine, butter and thyme in a SousVide bag and vacuum seal.
- 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.
Tip out the polenta and sprinkle parmesan on top.
If serving to children (or non-drinkers), you can leave out the wine. Just use an extra 100ml of stock instead.