Sous Vide Salmon with Polenta

For the Salmon：
Step 1：
Set the Sous Vide Precision to 125°F/52°C.

Step 2：
Season salmon with salt, pepper and olive oil. Place in a large zipper lock and place the bag in the water bath. Set the timer for 20 minutes.

Step 3：
When the timer goes off, remove the bag from the water bath. Carefully remove the salmon from the bag and pat dry.

Step 4：
Heat olive oil in over medium-high heat. Add the salmon to the pan and sear on both sides until brown , about 30 second.. Remove skin from the salmon and transfer to a serving plat, and serve.

For the Cheese Polenta：
Step 1：
Bring the water to a boil.Bring the water to a brisk boil over medium-high heat. Add the milk to simmer.

Step 2：
Pour the polenta into the boiling water.
Turn down the heat to low and continue whisking until the polenta has thickened enough .
Cook the polenta 15-20 minutes.

Step 3：
Stir in cheese and butter, and serve.

Additional Notes:
Polenta will solidify into the shape of the container in which you store it. Leftover polenta can be sliced or cubed before being roasted, grilled, or deep-fried.