Meal Prep Polenta that Doesn't Disappoint!

Ingredients

• 1.5 cups Coarse Cornmeal (Polenta) (dry, unsifted)
• 4 cups Chicken Stock (low‑sodium, homemade or store‑bought)
• 2 tablespoons Unsalted Butter (cut into small cubes)
• 100 ml Half‑and‑Half (room temperature)
• 1 teaspoon Kosher Salt (plus extra to taste after cooking)
• ½ cup Parmesan Cheese (freshly grated)
• ¼ cup Cheddar Cheese (optional) (shredded, adds extra richness)
• 1 tablespoon Olive Oil (for sautéing toppings)
• 1 cup Cherry Tomatoes (halved, lightly salted)
• 1 cup Mushrooms (sliced, sautéed)
• 2 cloves Garlic (thinly sliced, fried until crispy)

Instructions

1. Prepare the Sous Vide Bath

   Fill the water‑bath container with enough water to fully submerge the bag, attach the sous vide circulator, and set the temperature to 83°C.

   Time: PT5M

   Temperature: 83°C

2. Combine Base Ingredients in a Bag

   Place the cornmeal, chicken stock, butter, and 1 tsp salt into a vacuum‑seal bag. Add the half‑and‑half (100 ml) as well.

   Time: PT5M

3. Vacuum‑Seal the Bag

   Seal the bag using a vacuum sealer or the water‑displacement method for zip‑lock bags, ensuring no air pockets remain.

   Time: PT5M

4. Sous Vide Cook – First Hour

   Submerge the sealed bag in the pre‑heated water bath and cook for 1 hour. This allows the cornmeal to hydrate and begin thickening.

   Time: PT1H

   Temperature: 83°C

5. Massage the Polenta

   After 1 hour, remove the bag, open it, and using a clean rag or spatula, gently massage the polenta for 1–2 minutes to break up any clumps and ensure uniform texture.

   Time: PT2M

6. Continue Sous Vide for 15 Hours

   Return the bag to the water bath and let it sit for an additional 15 hours at 83°C. No further action is required.

   Time: PT15H

   Temperature: 83°C

7. Reheat Before Finishing

   When ready to serve, remove the bag from the bath. If you prefer not to re‑enter the sous vide, place the bag in a pot of simmering water (just below a boil) for 25–30 minutes, stirring gently.

   Time: PT30M

   Temperature: Simmer (≈95°C)

8. Incorporate Creaminess

   Transfer the hot polenta to a large mixing bowl. Whisk in the remaining half‑and‑half until fully incorporated, then stir in the grated Parmesan and optional shredded Cheddar until melted and smooth. Adjust salt if needed.

   Time: PT5M

9. Portion and Chill

   Spoon the creamy polenta into jars or airtight containers, leaving about 1 cm headspace. Let cool to room temperature, then refrigerate for up to 3 days or freeze for longer storage.

   Time: PT10M

10. Prepare Toppings (Optional)

    While the polenta cools, sauté mushrooms in olive oil until golden, season with salt. Halve cherry tomatoes, toss with a drizzle of olive oil and salt. Fry thin garlic slices until crisp.

    Time: PT10M

    Temperature: Medium‑high heat

11. Reheat Served Portions

    When ready to eat, microwave a jar of polenta for 2 minutes 20 seconds (or until steaming). Stir, then top with sautéed mushrooms, tomatoes, crispy garlic, and an extra sprinkle of Parmesan.

    Time: PT3M

    Temperature: Microwave high

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

30 g

Fat

12 g

Fiber

3 g