Chef Forum banner

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

16541 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.
1 - 1 of 10 Posts
I haven't cooked a whole lot with polenta but agree with what chefbcr says. continually adding liquid only comprimises the end product. We use grits at work which are a courser grind of corn meal and they can stay soft and creamy all night in the steam well.
1 - 1 of 10 Posts