Sous Vide Polenta

I cooked Polenta in the following way.... <br /> <br />Chciken stock made in the usual way and then frozen in an ice cube tray to produce conveniant blocks for use in cooking. <br /> <br />I sliced polenta into the shapes i wanted(2cm widex2cm widex5cm long) placed the peices in a vaccuum bag with a defrosted cube of chicked stock, a little seasoning and vaccuumed best i could. Watch here was not too allow the liquid to spill out top of the bag and not to crush or damage the integerity of the polenta, <br /> <br />I coocked in my sous vide water bath for 45mins - 1hour at 74c. You dont have too but when plating up i spooned over a tiny amount of buuter and bunrt the edges with a blow torch just to give a nice crispy effect. <br /> <br />Result - Polenta was little over soft, nice taste and warm throughout. Went well will my sous vide Poussin and green beans with Anise...