Bramata polenta – basic preparation | Recipe | V-ZUG Vietnam

Bramata polenta – basic preparation

With its coarse structure and its distinctive taste, bramata polenta brings Ticino flair to the table. It serves as the perfect base for hearty dishes.

Preparation

10 minutes

Cooking time

40 minutes

Portions

4

CombiSteamer V4000 from 2021

Ingredients

200 g bramata polenta

300 ml water

300 ml milk

1½ tsp salt

80 g grated Parmesan

50 g butter

Preparation

Mix the polenta and all the ingredients up to and including the salt in an ovenproof dish. Put the dish on to a wire shelf in the cold cooking space and cook at 100 °C for about 40 minutes using the steam mode. Take out and stir in the Parmesan and butter.

Steaming 100 °C for 40 Mins

Tips

Melt the butter in a saucepan over a medium heat. Simmer until the butter foams, smells nutty and turns a light brown colour. Remove the pan from the heat, add one crushed clove of garlic and one sprig of rosemary, leave to infuse. Stir the flavoured butter into the cooked polenta along with the Parmesan.

Substitute the water and salt with vegetable bouillon.

For a really creamy polenta, instead of butter stir in 50 g mascarpone.

Additional information

Created by

V-ZUG Ltd.

Created on

8/4/25