Polenta is a coarse cornmeal. It cooks well in the pressure cooker without much trouble, but I do like to coat the inside of the cooker with nonstick cooking spray, which makes for an easy cleanup. Although cooked polenta is really just cornmeal mush, it became a rock star on the culinary scene after it began showing up on menus at fancy Mediterranean restaurants. Polenta dresses up well with greens, cheese, or prosciutto for a fancy presentation. It’s also terrific as a substitute for pasta. Try it with shrimp sauteed in a garlicky wine sauce or as a bed for a rustic beef stew.
SERVES: 6
INGREDIENTS:
- 4 cups chicken or vegetable stock (Page 19 or 21) or store-bought chicken or vegetable broth
- 1 cup polenta
- 1 teaspoon salt
- 2 tablespoons unsalted butter, melted
INSTRUCTIONS:
- Coat the inside of the pressure cooker with nonstick cooking spray.
- Pour in the stock and bring it to a boil.
- Add the polenta and salt, then stir.
- Drizzle with the melted butter.
- Lock the lid in place and cook at high pressure for 9 minutes.
- Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam.
- Stir the polenta and transfer it to a serving dish.
- Store leftover polenta in an airtight container in the refrigerator for up to 3 days. It will solidify when cold.
NOTE:
- You can make patties out of it and sauté the patties in butter to serve as a side dish for dinner or as a breakfast dish with warm maple or fruit syrup.
