So, I'm trying to come out with some kind of classic italian polenta dish but I want to serve it cold (more like room temp) as a starter, with a light raw tomato and basil sauce and burrata on top.
This is, the polenta tends to get super hard once it cools down...
Is there any technique I might be missing to keep it light and creamy? Like some kind of puree...
I was thinking on adding more liquid a couple minutes before serving, but maybe that would dilute flavors...
Just for reference, this is polenta
I am new to the forum. I am the chef for a rural hospital in the Midwest. Our cafeteria utilizes hot wells from which entrees are served, typically holding for around 10 - 30 minutes before they are turned over. We serve 3 different entrees daily, and try to have at least one vegetarian entrée. One of the things we are looking at adding when revamping our current menus is spaghetti squash. Just wondering if anyone has had any experience pre-cooking and reheating these in an institutional setting, and how well it holds in hot wells. Any tips, tricks, or pointers to save me time and experimentation would be greatly appreciated!