Pressure cooker polenta is a memory from when I was little; my mom always made it, and it was always a success.
Pressure cooker polenta cooks in only 8 minutes from the whistle of the pot, stays super soft, and is ready to be consumed immediately or cooled and then cut into slices and grilled on the pan or fried.
Don’t miss the recipe for multicooker polenta.
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Pressure Cooker
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Pressure Cooker Polenta:
- 8.8 oz polenta flour
- 5.3 cups water
- 0.5 oz fine salt
- 1 tbsp extra virgin olive oil
Tools for Pressure Cooker Polenta:
- 1 Pressure Cooker
- 1 Wooden Spoon
Steps for Preparing and Cooking Polenta:
In the pressure cooker, put the water and salt, and bring it to a boil by either heating the water on high flame without the lid or by closing the pressure cooker. When the red valve rises and the cooker is pressurized, it means the water is boiling. Release the steam, and when the valve lowers, open the cooker.
Add the polenta flour to the boiling water (keep the pot off the heat) little by little, stirring well with the wooden spoon as you add it. Finally, add the oil and stir well.
My mom always added oil, saying it prevented the polenta from sticking… and traditions must always be kept…
Close the pressure cooker, always check that the valve is set to the pot icon for the Lagostina Irradial model. Put it on the stove, but in this case not on high flame, but medium-low (otherwise the excessive heat would make the polenta stick to the pot).
When it starts steaming, lower the flame and cook for 8 minutes.
After the time has elapsed, turn off the heat, let it rest for one minute, then start to vent the valve until the red valve lowers.
Open the pressure cooker and stir the polenta well with the wooden spoon.
Now it’s ready for your favorite preparations.
Tips:
If some polenta sticks to the bottom of the pot, just add cold water (it should cover the burnt area by 2 fingers) with a tiny bit of dish soap. Let it sit overnight, and magically the burnt part will come off the pot… another tip from mom.
If you want a softer polenta, use 8.8 oz of polenta flour and 6.3 cups of water with a 1:6 ratio; we used 1:5 (8.8 oz flour and 5.3 cups of water).
