Crisp polenta & chunky pesto - easily helped by the Thermomix
Someone has asked about the Thermomix, (wondering why, I presume, I didn’t call on its services when I was “without stove” for five days?)
A few years ago, after an extremely busy time at the restaurant leading up to the end of the year, I felt I needed a personal present and bought a Thermomix. I love it, but wouldn’t recommend it to everyone. Here are my pros and cons.
In case you don’t know, the Thermomix is a combination food-processor – blender with built-in cooking ability. In restaurants you would need a bank of them. (The erstwhile El Bulli had six, I believe.) They are definitely for home use.
There have been claims against Thermomix for accidents while using. This I put down to the fact that it’s very powerful and needs to be sold only to sensible, intelligent people who will treat its power with respect.
It’s large and takes up lots of bench space. It’s quite noisy in operation.
You can have faith in its German engineering.
I’ve heard raves and sighs at how good it is for baby food. It makes marvelous baby food but then again, babies grow up. All the food prepared in it is “sloppy” food.
Frankly I could love it for the polenta and hollandaise alone but is the price tag worth it to you? Perhaps I haven't explored the suggestions of the on-line "community" enough.
I’m told about someone who knows someone whose niece knows someone else who uses it all the time. Not sure what that means but it does tell me that, all the time, they’re eating sloppy food.
If you’ve got the bench space, can blow a couple of thousand or are simply bored, you might look forward to the polenta. I’d recommend an ice-cream making machine or an upgrade on your Breville Whiz if you don’t have “the really good food processor”.
Thermomix Polenta (4 -6 depending on how you use it)
This works very quickly so have all ingredients ready to hand.
Pour immediately into a bowl and serve or better still, pour into a dish approx. 150cm x 270cm. Cool, cut into squares or slices, brown in butter and serve.
*Polenta can be "enriched" by using part water part stock or part water part milk.
**There is no salt because the Parmesan is salty. For next time, season with a little salt if you think it's needed. Nutmeg is also nice.
Throw into the Thermomix bowl...
Scrape into a bowl. Wonderful fresh but will keep for several weeks in the refrigerator.
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