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Polenta

post #1 of 5
Thread Starter 

How do you hold polenta hot for service?

post #2 of 5

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

post #3 of 5
Quote:
Originally Posted by Brittany Wolfe View Post
 

How do you hold polenta hot for service?

 

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.

post #4 of 5

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

"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
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"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
Reply
post #5 of 5

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.

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