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Help Please....How to hold Polenta in steam table

16538 Views 9 Replies 8 Participants Last post by  JCShehan

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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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.
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