the recipe ready in less than 30 minutes!

Ready in less than half an hour, polenta with a pressure cooker is as good as the traditional version. Try it as a side dish to your stews!

Before trying it, I too didn’t think it was possible to prepare polenta in a pressure cooker. To tell the truth, I don’t have a good relationship with this tool, but I still use it often for shorten cooking times of foods such as legumes and whole grains. Since I was in a rush, I thought how could this be possible prepare polenta in no time.

Not loving the taste of pre-cooked polenta, I thought I’d try using the pressure cooker for this recipe. The result was really amazing and in no time the whole family was sitting at the table enjoying their lunch. Before cooking, however, read our instructions carefully!

How to make pressure cooker polenta recipe

First of all I advise you, if you have to buy a new pot, to choose one with the thick bottom: in this way you will prevent the food from sticking during cooking. Secondly, always use a break flameswhich is essential for obtaining uniform heat distribution. Finally, remember to always oil the bottom and inner edges so as to prevent excessive sticking.

Having said that, let’s move on to proportions. Some prefer a firmer polenta, others a creamier one. So here’s what they are correct proportions between water and flour to get your perfect polenta:

• 1 to 5 = 200 g of flour and 1 liter of water: polenta very softto be eaten by the spoonful;
• 1 to 4 = 200 g of flour and 800 ml of water: polenta of medium consistency;
• 1 to 3 = 200 g of flour and 600 ml of water: polenta sodato be served in slices, perhaps grilled.

Now that you know all the tricks, all you have to do is get to the stove: oil the bottom and sides of the pot well and bring the water to a boil. Then pour the flush flourmixing with a kitchen whisk and adjust by sale.

When the polenta begins to form bubbles, close the pressure lid and keep the heat medium. Since it starts to whistle, lower the heat and calculate 15 minutes of cooking. Turn off, vent the steam and serve your polenta with gorgonzola or stew.

storage

We recommend consume at the moment the polenta, when it is still warm and soft. You can also store it in the fridge, the next day cut it into slices and toast it in the oven or in a pan.

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