Creamy Sous Vide Parmesan Polenta

Sous vide is a great way to prepare creamy, smooth polenta that's nearly hands off. Simply add the ingredients to a bag, add the bag to a water bath, and then stir before serving!


– 1 cup polenta, (coarsely ground cornmeal) – 2 cups chicken or vegetable stock – 2 cups milk, 2%, whole, or half and half – 2 tbsp butter, melted – 1 tsp kosher salt – 1/2 tsp freshly cracked black pepper – 1/2 cup grated parmesan

Preheat a water bath using an immersion circulator to 185 degrees F.

Add all ingredients except parmesan cheese to a bag of your choice. 

Remove the air from the bag by closing the zipper top until just an inch or so is open, arranging the bag so just the contents are hanging off the edge of your countertop, then sliding your arm from the edge of the countertop to the zipper to force the air out. Finish closing the bag.

Shake bag to combine the ingredients.

Add to the water bath and cook for 2 hours. I recommend securing with sous vide magnets to keep the bag from floating and to keep the zipper above the water. Cover the bath with a lid, plastic wrap, or foil.

When finished, pour the contents of the bag into a serving bowl. Stir in the grated Parmesan. 

Taste and adjust salt and pepper to your liking. Serve with Sous Vide Short Ribs or Braised Pork Shanks.