Soft polenta won't stay soft. The grains seem to keep absorbing the liquid. I found that preparing into a tray, cutting it into a shape, and either frying it, or, putting it into the oven to re-heat and brown was the best practical option. That way, we also could prep that up for 2 days in advance, as it keeps in the fridge. the book "Food Science" by H. Mcgee might be helpful to you.
Help Please....How to hold Polenta in steam table
Hello,
I am the chef at a Mountain Lodge in Oregon and are in the process of developing our menu. One starch that crossed my mind was polenta. The only concern I have is holding it for service. Our saute station is rather limited in burners and size and quite frankly polenta to order, even though it only takes about 5 mins to make a single batch, is out of the question. Is it possible to hold that in a steam table by maybe adding more liquid to account for the continual cooking in the steam table? Just wondering if anyone has prepped large batches of polenta at a time for service.
Thank you.
I am the chef at a Mountain Lodge in Oregon and are in the process of developing our menu. One starch that crossed my mind was polenta. The only concern I have is holding it for service. Our saute station is rather limited in burners and size and quite frankly polenta to order, even though it only takes about 5 mins to make a single batch, is out of the question. Is it possible to hold that in a steam table by maybe adding more liquid to account for the continual cooking in the steam table? Just wondering if anyone has prepped large batches of polenta at a time for service.
Thank you.
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