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Ingredients
- 2 1/2 Cups Water
- 1/2 Cup coarse grain yellow Polenta or Cornmeal
- 1/2 tsp Salt
- 2 1/2 Tbsp Unsalted Butter
- 1/3 Grated or Shredded Parmesan or Italian Fontina Cheese
Details
Servings 2
Preparation
Step 1
1. Place the water, polenta (Cornmeal), and salt into the cooker. With a whisk, stir for a few seconds. Cover and cook on HIGH for 30 minutes to heat the water.
2. Stir again, turn the heat to LOW, and cook for 4 hours, stirring occasionally with a wooden spoon. The Polenta will thicken quite quickly after 2 hours, expanding magically in the cooker and looking done, but it will need the extra tome to cook all the grains evenly. At 4 hours, taste to make sure the desired consistency has been reached and all the grains are tender. You can cook 30-60 minutes longer if you like; the longer Polenta cooks, the creamier it will become. When done, it will be smooth and pull away from the sides of the cooker, will be very thick yet pourable, and a wooden spoon will stand up by itself without falling over (the true Italian test). Polenta will be fine on LOW or KEEP WARM setting for an additional hour, if necessary; add a bit more hot water if it gets to stiff, stir before serving.
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