Polenta

Discussion in 'Professional Chefs' started by brittany wolfe, Jan 15, 2016.

  1. brittany wolfe

    brittany wolfe

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    How do you hold polenta hot for service?
     
  2. pete

    pete Moderator Staff Member

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    In a steam table with a  piece of plastic pressed onto the surface.
     
  3. linecook854

    linecook854

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    The only way I've held creamy polenta was in a splayed edged sauce pan covered with a cartouche. I would make it looser than necessary as it does loose some moisture through out the shift. It was held either towards the end of the range or on a side of the grill that was turned off to keep warm. It's easy to work when it's warm, added a splash of water when necessary and put the pot back on the flame when the order is fired. Very good results.
     
  4. phaedrus

    phaedrus

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    Like Pete says, steam table, covered. Add a little stock or water periodically and give it a stir.
     
  5. pete

    pete Moderator Staff Member

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    Also, make fresh daily.  Don't use last night's polenta for soft polenta.  Instead, at the end of the night pour it out, onto a sheet tray and chill it overnight.  Then either pan fry and use in a dish or cut into cubes and deep fry and use a croutons for a soup or a salad.