Sous Vide No-Fuss Polenta
Why This Recipe Works
Making polenta the old-fashioned way is a commitment. To do it right, you need to watch those grits on the stove for up to 60 minutes, stirring or whisking and judging the consistency until it's just right. But if watching a pot for an hour isn't really your thing, then sous vide offers an easy, reliable way out. This recipe couldn't be simpler: Put water, cornmeal, and butter into a bag and cook it. We found that the gentle, consistent heat of the water bath cooked the polenta evenly—with no scorching at all. Because there's no evaporation, we didn't have to guess at the correct ratio of water to cornmeal, or give instructions dependent on the size of your pot—here, it's the same, every time. A simple whisk at the end brings everything together. Throw in some Parm and a healthy amount of salt and pepper, and you've got the easiest, most hands-off polenta recipe your nonna could only have dreamed about.