Polenta in a pressure cooker, without stirring, save time

Polenta in a pressure cooker: made in a few minutes in a pressure cooker and without the need to mix

POLENTA IN A PRESSURE COOKER

By Cris Muratori and Manu Boffino, from Bake and Gourmet cakes, website for recipes, menus and shopping lists, partner of TERRA Degusta.

• Will you make this recipe? Access the SHOPPING LIST HERE. It’s free it is very practical and saves money.
• Create your meal menu online HEREit is practical and you SAVE at the supermarket.
• PORTION: 2, SEE RECIPE FOR 4, 6 OR 8 PEOPLE, CLICK HERE.
• TIME LAPSE: 00:10
• PREP TIME: 0:30
• TOOLS: 1 frying pan, 1 wire whisk. 1 grater
• EQUIPMENT: conventional

PREPARE DELICIOUS POLENTA DADINS, see how, here at TERRA Degusta.

html[data-range=”xlarge”] figure image img.img-0d656524b358f86eb0450ad55fc67f089ukp2axu { width: 774px; height: 774px; }HTML[data-range=”large”] figure image img.img-0d656524b358f86eb0450ad55fc67f089ukp2axu { width: 548px; height: 548px; }HTML[data-range=”small”] image figure img.img-0d656524b358f86eb0450ad55fc67f089ukp2axu, html[data-range=”medium”] figure figure img.img-0d656524b358f86eb0450ad55fc67f089ukp2axu { width: 564px; height: 564px; }HTML[data-range=”small”] .article__image-embed, html[data-range=”medium”] .article__image-embed { width: 564px; margin: auto 0 30px; }

INGREDIENTS: CLICK HERE TO SEE THE PURCHASE LIST OF THIS RECIPE

Ingredients for the polenta in the pressure cooker:

• ½ cup cornmeal for the polenta
• 2.5 cups (tea) of boiling water or homemade vegetable broth
• 1 small garlic clove, peeled, whole (optional)
• olive oil, thread
• 1 tablespoon of butter
• 1 tablespoon of grated Parmesan
• salt

PRE-PREPARATION:

1. The quantities suggested in the recipe are for serving the polenta as a second course.
2. If you wish, prepare a homemade vegetable broth to enhance the flavours.
3. Separate all recipe ingredients and utensils.
4. If you have not bought the Parmesan already grated, grate it on the fine end of the grater.

PREPARATION:

Pressure Cooker Polenta:

1. Wash and peel the garlic.
2. Place the water or homemade vegetable stock in the pressure cooker, drizzle with the olive oil, add the garlic (optional) and bring to a boil over high heat.
3. When it starts to heat up (the first balls begin to appear) add the salt and lower the heat to medium.
4. Continue to incorporate the cornmeal, letting it fall slowly on the water or broth, stirring constantly, preferably with a wire whisk, to avoid lumps.
5. When the polenta cornmeal is fully incorporated, close the pan and turn the heat up to high.
6. As soon as the pan starts beeping, turn the heat down again and cook for 10 minutes.
7. Turn off the heat, carefully remove the pressure and open the pan.
8. Discard the garlic.
9. If desired, blend a little more over low heat.
10. Add the butter and grated Parmesan and mix well with the wire whisk to incorporate and the polenta is creamy with a smooth texture.
11. Adjust the salt.

FINISHING AND ASSEMBLY:

1. serve the polenta prepared in a pressure cooker immediately, so that it does not lose its creaminess, accompanied by a stew of meat, vegetables or mushrooms.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.