Meal Prep Polenta

This meal prep polenta is smooth, creamy, and perfectly cooked, every time! This polenta can be eaten fresh, but is designed with meal prep in mind. Customize them with your favorite toppings so your busy weeknight dinners can have a delicious homemade polenta, or a hearty breakfast to start your day off strong!

Difficulty

Easy

Ingredients

100 Grams Coarse Ground Polenta (½ Cup)
300 Grams Chicken Stock (1 ¼ Cup)
100 Grams Half and Half (½ Cup)
50 Grams Butter (¼ Cup)
5 Grams Salt (1 Tsp)
To Finish:
100 Grams Half and Half (½ Cup)
30 Parmigiano Reggiano, freshly grated (1 Cup)
7 Grams Chive, minced (½ Tbsp)

Equipment

HydroPro Plus or other Immersion Circulator
Vacuum Bag
Vacuum Sealer
Medium Saucepan
Wisk
Rubber Spatula

Timing

Active Time: 20 Minutes

Total Time: 16 Hours

Yield

3 Servings

Cook Ingredients

Prepare an immersion circulator to 83°C, 181.4°F.

Combine the polenta, liquids, butter, and salt in a vacuum pouch and vacuum seal it.

Place the sealed polenta into the immersion circulator and cook for 1 hour. After 1 hour, carefully massage the bag to redistribute the ingredients. Be sure to work out any large clumps.

Place the polenta back into the immersion circulator. Cook for the remaining 15 hours.

Serve The Polenta

If serving immediately, whisk in the remaining ingredients in a pot on the stove and serve hot.

If not serving immediately, place them in sealable containers and refrigerate.

The polenta will need more half and half to finish if it was chilled. The texture you’re looking for is flowing, hot lava. Adjust the seasoning to taste if needed.

To serve, reheat the polenta at 83°C for at least 30 minutes before transferring to a pot on the stove and whisking in the remaining ingredients.

This polenta is great on it’s own but we encourage you to add your favorite toppings to make it truly delicious and tuned to your tastes for breakfast, lunch, or dinner!