Pressure cooker polenta is an alternative method to prepare one of the typically winter side dishes in just a few minutes, or to make croutons to serve as an appetizer. Perfect to pair with main dishes like a roast, a braised beef, or even a stew.
In reality, when you have little time, you often resort to pre-cooked or instant polenta. However hard the producers try, this type of polenta will never be similar to the one prepared fresh. Hence, pressure cooker polenta becomes the right compromise. I assure you the result will amaze you too! Preparing polenta in a pressure cooker is really very simple! First of all, I recommend oiling the pot very well, or at least adding some oil to the water. This way, you will avoid the classic crust forming on the bottom, which will be difficult to remove.
The correct proportions between water and flour to achieve perfect polenta are very important. If you want soft polenta, the ratio will be 1 to 5 (200g of flour and 1 liter of water). If you want medium consistency polenta, the ratio will be 1 to 4 (200g of flour and 800ml of water). Lastly, if you want firm polenta to grill or serve in slices, the ratio will be 1 to 3 (200g of flour and 600ml of water).
For this recipe, I used the classic coarse cornmeal for polenta, but you can also use wholemeal. For example, I often love using Storo yellow cornmeal, a type of semi-wholemeal stone-ground flour, produced from Marano grain, which is grown respecting natural cycles and then milled at the Storo mill. This type of flour is widely used in Trentino, but also known in Lombardy. Now, however, I can only recommend you read the recipe because the pressure cooker polenta will be ready in a click!
If you’re interested in more polenta recipes, also read:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Pressure Cooker
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 205.37 (Kcal)
- Carbohydrates 41.73 (g) of which sugars 0.34 (g)
- Proteins 4.59 (g)
- Fat 2.73 (g) of which saturated 0.33 (g)of which unsaturated 0.00 (g)
- Fibers 3.56 (g)
- Sodium 1,947.43 (mg)
Indicative values for a portion of 291 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 8 oz polenta (coarse or Storo yellow)
- 4.25 cups water
- 0.7 oz coarse salt
- 0.35 oz extra virgin olive oil
Tools
- Pressure Cooker
STEPS
Preparing polenta in a pressure cooker is very simple. First, add the water to the pot, including the coarse salt and the oil. The oil will help prevent the crust from forming on the bottom. Put the pot on the heat and as soon as the first bubbles appear, just before it boils, add the flour in a drizzle, stirring with a whisk to avoid lumps.
Close the pot and bring it to maximum power. As soon as you hear the whistle, lower the heat and cook for 6 minutes. The cooking times obviously vary depending on the type of pot you are using. I recommend referring to your specific pressure cooker type.
After the cooking time, gradually release the steam and open the pot.
The pressure cooker polenta is ready! Pour it into a large dish and serve it with your preferred main courses. Alternatively, pour it into a slightly oiled rectangular pan and let it cool. Then, you can cut it into slices and grill it in a non-stick pan to get tasty croutons, to serve as an appetizer with cold cuts.
Storage and tips for pressure cooker polenta
Pressure cooker polenta can be stored in the refrigerator for two or three days. To reheat it, slice it and grill it in a non-stick pan for a few minutes on each side.
For extra flavor: pour half the polenta into a sufficiently large oven dish, place some pieces of gorgonzola or taleggio on the surface, and cover with the remaining polenta. Then put the polenta in a hot oven for a few minutes or until the cheese melts.
Try it with a cup of hot milk. A real treat!
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FAQ Questions and answers for pressure cooker polenta
Can I use wholemeal flour for polenta?
Yes, you can replace the coarse cornmeal with wholemeal or semi-wholemeal for a more rustic result.
