Creamy Pressure Cooker Polenta
Here is a silky, comforting polenta that comes together in no time thanks to the pressure cooker. Melted Parmesan and margarine make it wonderfully smooth, perfect alongside a stew or braised meat. A fuss-free Italian classic that warms up any dinner.
🛒 Ingredients
6 servings
- 250 g cornmeal (polenta)
- 1.5 litres water
- 2 chicken stock cubes
- 3 tbsp grated Parmesan
- 1 tbsp margarine
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Directions
- 1
Whisk the cornmeal into 500 ml cold water and set aside.
- 2
Pour 1 litre of water into the pressure cooker and bring to a boil. Add the stock cubes, grated Parmesan and margarine, then stir until fully dissolved.
- 3
Stir in the cornmeal mixture, whisking constantly. As soon as it starts to bubble, close the cooker and lower the heat.
- 4
Once the valve begins to hiss, cook for 5 minutes on low heat.
- 5
Release the pressure, open the cooker and pour the polenta into a baking dish. Top with your favourite sauce and serve right away.
💡 Chef's Tip
Stir the polenta just before closing the cooker as it sticks to the bottom quickly. For a looser texture, add a splash of hot water when you open it. Without a pressure cooker, allow about 45 minutes of cooking, stirring often.
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