Monday, April 20, 2015

Pressure cooked polenta


I love polenta, the fact is it’s a pain in the ass to cook, it’s not hard or complicated, but standing there stirring a pot of something that ultimately wants to spurt and bubble and cover you in all sorts of pain just doesn’t do it for me. Heck even the 6 minutes of bubbling hell that “instant” polenta takes is about 5 minutes too long for my liking. It may seem like a strange attitude for someone who seems to spend an inordinate amount of time fussing about in the kitchen, but life is too short to suffer third degree burns for a bowl of creamy polenta. I guess you could say that it is fortunate that I now have a method that no longer involves any camping out stove side and the most hard work is sieve pushing or mouli turning, if that, you do need a pressure cooker though.

1 part (by weight) polenta (not instant).
5 parts liquid
Butter, cheese, oil, or anything else you want to enrich with.


Place about an inch of water in the bottom of the pressure cooker and place in a trivet. Mix together the polenta, liquid and fat in a bowl and then place the bowl into the pressure cooker. Cook on high pressure for 30 minutes, let the pressure drop naturally. I like to pass the cooked polenta through a sieve to ensure a smooth consistency. Once passed, you can fold in more butter or cheese to really enrich it, or if for example you’re serving it with a roast, I'd add some of the cooking fat/liquid. Taste and season with salt.

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