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
Private Class Pricing
Includes: 4 hours of hands-on instruction, all ingredients and food, recipes, up to 30 minutes of travel, and 30 minutes of set-up and clean-up.
Per Person (plus GST)
2 people – $185 each
3 people – $175 each
4 people – $165 each
5 people – $155 each
6 people – $145 each
The more people you host, the lower the price per person.
Please contact me for one-on-one classes or groups larger than six.
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.
