Recipe Category: Polenta
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Ingredients
Serves: 6
Pressure Level: HIGH
Release: QUICK
Time: 10 minutes
- 6 cups water
- 1½ cups coarse-ground polenta
- salt and pepper
- 1½ ounces Parmesan cheese, grated (¾ cup), plus extra for serving
- 3 tablespoons unsalted butter, cut into chunks
Method
HIGH PRESSURE FOR 10 minutes: Combine water, polenta, and 1 teaspoon salt in pressure-cooker pot
- Lock pressure-cooker lid in place and bring to high pressure over medium-high heat
- As soon as pot reaches high pressure, reduce heat to medium-low and cook for 10 minutes, adjusting heat as needed to maintain high pressure
QUICK RELEASE PRESSURE:
- Remove pot from heat
- Quick release pressure, then carefully remove lid, allowing steam to escape away from you
- Before Serving:
- Stir in Parmesan and butter
- Using wooden spoon, scrape up any polenta that has stuck to bottom of pot then continue to stir until polenta is thick and creamy, about 1 minute
- Season with salt and pepper to taste
- Serve with extra Parmesan
VARIATIONS
- Sun-Dried Tomato and Basil Polenta
- Add ? cup sun-dried tomatoes, rinsed and chopped, to pot with polenta in step 1
- Stir ¼ cup chopped fresh basil into cooked polenta with Parmesan and butter
- Mushroom-Blue Cheese Polenta
- Omit Parmesan
- Add ½ ounce porcini mushrooms, rinsed and minced, and 1 sprig fresh thyme to pot with polenta in step 1
- Sprinkle ¼ cup crumbled blue cheese over polenta before serving
Full List of Polenta Recipes
Full List of Creamy Recipes