Polenta in the multicooker, an easy and quick preparation with perfect results.
For this recipe, classic cornmeal polenta is used (not the precooked kind) and with just 8 minutes of pressure cooking, your polenta is ready, creamy, and lump-free…almost a miracle.
If you don’t have a multicooker, you can make polenta with a pressure cooker, the ingredients and cooking times are the same.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 4 servings
- Cooking methods: Instant pot
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for polenta in the multicooker:
- 8.8 oz coarse cornmeal
- 0.35 oz fine salt
- 1 tbsp extra virgin olive oil
- 6.5 cups natural water
Tools for polenta in the multicooker:
- 1 multicooker
- 1 hand whisk
- 1 bowl
Steps for preparing and cooking polenta with the multicooker:
Put the water and salt in the multicooker basket, stir well, and close the lid and valve, set the steam cooking program, and when the cooking count begins, turn off the pot, let it vent; this way you have boiling water, alternatively, you can boil the water without the lid using the sauté function (pressure cooking is the fastest).
Add the cornmeal to the water gradually and blend it with the hand whisk, then add the extra virgin olive oil, stir well until you get a homogeneous mixture.
Close the lid, the valve, and set the pressure cooking program for 8 minutes, when the time is up, turn off the pot, let it vent slowly and remove the lid.
Stir the polenta well with a whisk and transfer it to a large bowl, your polenta is ready to be enjoyed plain, fried, baked, or in other preparations.
Advice
For this recipe, we used a 1:6 ratio between cornmeal and water, in our opinion, it’s perfect, if you prefer a firmer polenta (also depending on your preparations) you can use a 1:5 ratio (i.e., 250g cornmeal and 1250ml water).
