Class Description
If polenta (or cornmeal) brings to mind bland, gluey, or water-logged memories, this class will change that perception entirely. In this hands-on, technique-driven class, we’ll explore how one humble ingredient can be transformed into completely different dishes simply by changing the method. You’ll learn how to make polenta creamy and spoonable, semi-firm and sliceable, and firm enough to cut and fry - along with proper ratios, seasoning, and holding techniques. You’ll also learn how to properly infuse it with flavor to create an incredibly delicious base, then dress it with a variety of flavor combinations and toppings. Understanding how to manipulate polenta to achieve the result you want will give you a brand-new canvas to confidently integrate into your cooking. Who knew cornmeal could be this delicious?!
Class Length
4 hours
Skills Learned & Practiced
- choosing cornmeal grinds
- building flavor & seasoning
- understanding ratios and preventing lumps
- cooking and holding
- exploring ways to serve polenta
- garnishing and serving
Price
- $185 per person (minimum 2 people) + GST
- Contact me for 3+ people for a reduced group rate (or a one-on-one rate)
- Includes class, food, up to 30 mins of travel & set-up/clean-up time
Practice Recipe Examples
Polenta Pizza, Polenta Carbonara, Polenta Cacio e Pepe; Polenta with: Sautéed Mushrooms & Thyme, Gorgonzola & Walnuts, Butter-Sage Sauce, Braised Fennel, Tomato Sauce; Polenta Cake w/Egg, Pesto & Cripsy Prosciutto; Polenta Fritta, Polenta Parmigiana, w/seasonal salad. Dishes to be finalized upon booking.
