TIME: 35 MINUTES
YIELD: 4 SERVINGS
GF • VEG (USING WATER OR HOMEMADE VEGETABLE BROTH, see final of this article)
All told, the pressure cooker isn’t necessarily a faster way to cook polenta, but it is convenient and a lot less work because you don’t have to stir the molten mixture as it bubbles, threatening to splatter your forearms. Bear in mind that cooked polenta thickens as it sits, so be prepared to thin it down with a little hot water, stock, or milk depending on the consistency you want for serving.
5 cups water or chicken stock (or a combination), plus more as needed
1½ cups coarse or medium polenta or cornmeal, preferably stone-ground
¾ teaspoon fine sea salt, plus more to taste
1 bay leaf (optional)
3 tablespoons unsalted butter or olive oil
- Stir all the ingredients together in the pressure cooker and cook on high pressure for 15 minutes.
- Allow the pressure to release naturally, and then uncover and stir vigorously to break up the clumps. Before serving, let the polenta sit for 5 to 10 minutes to fully absorb the liquid. If it seems too thick, thin it down with a bit more hot water, milk, or stock.
To make VEGETABLE BROTH in the electric pressure cooker, combine 3 sliced onions and/or leeks, 3 sliced carrots, 3 sliced celery stalks with leaves, 2 garlic cloves, 1 halved plum tomato, 1 bay leaf, 1 teaspoon peppercorns, a large pinch of sea salt, 4 parsley sprigs, and a cup or so of mushrooms if you have them. Cover with water by 2 inches, cover, and cook on high pressure for 20 minutes. Allow the pressure to naturally release