Recipes with:

Fine Polenta

Degermed cornmeal. Cooking polenta is a battle of hydration and gelatinization of corn starch. It requires pouring in a fine rain into simmering broth (to prevent clumping from premature surface gelatinization) and constant mechanical stirring. Once the starch matrix is fully hydrated, it can absorb massive amounts of lipids (butter, mascarpone, parmesan) through emulsion, transforming from a granular porridge into a smooth, rich, and silky cream.

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4.5

Sous-vide Cooker

Main Courses • Italy

Sous-Vide Wagyu Osso Buco & Silky Saffron Polenta

A modernist reinterpretation of a Milanese monument. The Wagyu beef shank, elevated by a 48-hour sous-vide cooking, offers an extraordinary melt-in-the-mouth texture where collagen transforms into gelatin without drying out the muscle fibers. The dish is supported by an aerated blender polenta and a deeply umami mirror jus.

45 min | Gluten Free