I just had to stop and pass on this memorable method for cooking polenta. Finally, the nightmares are over: no more burbling projectiles of searing polenta. With no effort—and no pain—creamy, smooth polenta is ready in 30 minutes.
In cooking your polenta, it’s important to select the right type. There are instant polentas that cook up in a flash, for which this whole episode is likely a waste of your time. Coarser grains, such as authentic polenta, stone-ground cornmeal, or grits require a longer cooking time. That is what we are interested in here, we want the more traditional style for rich flavor and divine mouth-feel.
And, there is no sticking or burning polenta, either…
This may sound like an infomercial, but I have nothing to gain but good food. The secret is in the multi-cooker and the trick is to use a bit more water than usual. Bring it all to a simmer, stir in the salt and polenta, then seal the lid and bring it to pressure. Let it burble away undisturbed for 20 minutes. Once complete, allow the pressure to release naturally (about 10 minutes). In this magical time, the polenta settles down, expands, and blooms. Carefully remove the lid, bring it all together with a wooden spoon and whisk in a little butter and grated cheese.
Spoon it loosely mounded into a bowl porridge-style topped with cheese, or with your favorite mushroom topping or tomato sauce.
Polenta thickens as it sits, so you can pour it into a flat pan or dish to firm up and cut into shapes later.
Make crostini type bites or cut into fingers for dipping. Or, form into cakes for a future side. It’s all good!
5 cups water
1 tsp salt
1 cup coarse polenta
2 Tbsp butter
¼ cup grated Parmesan
- Place salted water in liner of Instant Pot or other multi-cooker. Set to Hi Saute or equivalent and bring to a simmer. Whisk in polenta to dissolve any potential lumps.
- Seal lid, set to HI Pressure for 20 minutes. When complete, turn off unit and disconnect. Let stand 10 minutes, then slowly release pressure. Before opening, tap or shift pot to remove pockets of heat that may have formed in the polenta. Carefully open and stir down with long wooden spoon.
- Whisk the butter and cheese into the polenta to incorporate and make smooth.
- Serve in spoonfuls, or pour onto oiled or plastic lined baking sheet, chill and let set. Cut into shapes and reheat in 375°F oven, or in a skillet over medium high with a coating of butter or oil until heated and toasted on each side. Serves 4 or more.