Pressure cooker polenta is a traditional recipe with a modern twist. Its cooking time is incredibly fast, taking just 8-10 minutes. The average serving size per person is 70-90 grams of cornmeal. Stirring the cornmeal and water together before closing the pot, with a tablespoon of oil, helps prevent sticking to the bottom. Polenta represents the best of Italian cuisine and is made practical with the pressure cooker.
RECIPES with cornmeal (corn):
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop, Pressure cooker
- Cuisine: Italian
- Seasonality: All seasons
- Energy 342.58 (Kcal)
- Carbohydrates 64.31 (g) of which sugars 1.31 (g)
- Proteins 7.61 (g)
- Fat 7.36 (g) of which saturated 1.15 (g)of which unsaturated 5.92 (g)
- Fibers 2.71 (g)
- Sodium 793.54 (mg)
Indicative values for a portion of 511 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
Pressure Cooker Polenta
The first times you prepare polenta with this technique (without stirring and under pressure), use the maximum recommended water quantity (5 times the weight of the cornmeal), then with experience and to achieve a firmer polenta, you can reduce the amount of water
- 12.35 oz fioretto cornmeal (or bramata)
- 7 1/2 cups water (6 1/3 cups for a firmer consistency)
- 1 1/2 tsp salt (or more for a tastier polenta)
- 1 tbsp peanut oil (or extra virgin olive oil – generously)
Tools
use a pressure cooker suitable for the amount of water and cornmeal used
- Pressure Cooker Lagostina 7 liters
- Whisk
- Spatula
Pressure Cooker Polenta
Pour cold water into the pressure cooker, add salt and oil (helps to reduce lump formation), place a regular lid on top (or the pressure cooker lid open). Bring the water to a boil.
Lower the heat (or temporarily turn off the burner under the pressure cooker), then pour the cornmeal (yellow or white) in a stream (gradually without stopping), continuing to mix with a whisk.
Close the pressure cooker with its lid. At the whistle, lower the heat and cook for about another 8 minutes. Turn off the heat and let the pressure cooker release on its own, to avoid being overwhelmed by water vapor and save energy consumption (cooking continues even after turning off the burner, thanks to accumulated heat).
Then open the pan and mix well with a whisk to make the cooked polenta homogeneous. If mixing results in a lot of lumps, make it creamy by passing it with an immersion blender.
(with this technique the polenta tends to stick to the bottom of the pot)
Pour cold water into the pressure cooker, add fine salt and gradually cornmeal, stirring with a whisk to avoid forming lumps. Close the pressure cooker, turn the burner on high, wait for the classic whistle and lower the heat, cook for about 8 minutes.
STORING cooked polenta
Polenta can be stored, completely cooled, in an airtight container in the refrigerator for up to 5 days or in the freezer (in a sealed container and well wrapped to prevent air from entering) for 3-6 months. When you want, thaw it and reheat it according to your preference.
FAQ (Questions and Answers)
How long does it take to cook polenta in a pressure cooker?
In a pressure cooker, polenta usually cooks in about 5-15 minutes from the time of the classic whistle. However, times may vary depending on the recipe, the type of cornmeal, and the model of the pot.
How much water is needed to cook polenta in a pressure cooker?
In a pressure cooker, you can prepare polenta with different consistencies based on the water/cornmeal ratio. Here are the proportions:
– medium/firm polenta: 4 parts water to 1 part cornmeal (250 g of cornmeal and 1 liter of water)
– very soft polenta: 5 parts water to 1 part cornmeal (200 g of cornmeal and 1 liter of water).
The consistency of the polenta is also determined by the type of cornmeal, for creamy polenta fioretto is recommended; while for medium or firm consistency polenta, bramata is better.
Instant polenta cornmeal cooks too quickly for the pressure cooker and is therefore to be avoided.
