Polenta, or cornmeal as it is also known, makes a good alternative to wheat and potatoes. Polenta can sometimes be tricky to cook as it has a habit of sticking to the bottom of the pan and also a skin may form if it is not stirred enough. Cooking sous vide eliminates these problems and ensures a consistent result every time.
For a richer polenta, substitute the water for milk or for added flavour you can use chicken stock instead of water.
The polenta can be poured into a tray lined with cling film and set in the fridge. It can then be cut into portions and pan fried.