15 minutes
1 hour
4
Preparation
100 g Bramata polenta
400 ml poultry bouillon
Put the poultry bouillon, bramata polenta and a sprig of rosemary into a vacuum bag and seal it on level 2.
Place the bag in the perforated cooking tray and then put the tray into the cold cooking space. Steam.
Steaming 93 °C for 1 Hrs
50 g butter
1 clove of garlic
crushed
3 sprigs of rosemary
50 g Parmesan
grated
Before serving, melt the butter until it turns brown, add the garlic and rosemary, then leave to infuse a little.
Transfer the polenta to a baking dish. Sieve the butter and add to the polenta along with the Parmesan. Stir all the ingredients together well.
The bramata polenta should be slightly runny.
V-ZUG Ltd.
11/12/2019