|I love polenta when it's soft and creamy. |
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Making Polenta in my Electric Instant Pot Pressure Cooker
Last month I blogged about my new Electric Instant Pot pressure cooker. I've been using it almost every day. I thought I would love it because it cooks things in less time, which it does for many dishes like beans, for example. But even when it takes the same amount of time, when you add in the time it takes for the pot to release its pressure naturally, I actually love it more for the texture it gives grains (like quinoa, polenta, and oatmeal.) It also frees you from having to continually stir dishes, like risotto.
Making polenta is one of those dishes that requires complete attention when making it on the stove. It needs constant stirring toward the end, it can boil over onto your nice clean stove, or send a flying hot clump of polenta into your eye. It also can result in polenta that's a bit gritty and crunchy. But making polenta in this pot not only makes it a lot easier, but it produces the creamiest polenta I've ever eaten!
Great for your Gluten-Free Guests
Polenta is versatile and makes a great dish for various toppings. You can top polenta with ratatouille, sautéed mushrooms, tomato sauce, beans, poached or fried eggs, or just eat it plain. Today Doug and I had it for lunch with some black beans (cooked with green peppers and onions) and some pickled jalapeños that I canned a few weeks ago.
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Creamy Pressure Cooker Polenta
Vegan, Dairy and Gluten Free
[makes 6 servings]
Requires the Instant Pot Pressure Cooker or a similar pressure cooker (link below for stove top recipe)
2 cups water
2 cups almond (or other non-dairy) milk
1 tablespoon Earth Balance buttery spread
1/2 teaspoon salt or to taste
1 cup gluten-free dry polenta or corn grits
1 to 2 tablespoons nutritional yeast (optional)
Place the water, milk, Earth Balance, and salt into the Instant Pot. Press the sauté button on the lower left and bring the liquids to a boil.
|Push sauté button on lower left to boil liquids in pot.|
Gradually stir the polenta and nutritional yeast into the boiling liquid until well combined.
Cover with the pressure cooker top, making sure that the quick release switch is closed. Push the manual button and set it for 7 minutes.
When it's done, hit the off button on the lower right and let it release it's pressure naturally. It should take 15 to 20 minutes.
After the pressure is released, slide open the cover and tilt it so that the steam comes out the back away from your face. There will be some liquid on top of the polenta. Stir until the liquid is incorporated and the polenta is smooth. Adjust salt if needed. If you want it thicker, hit the sauté button and cook for a few more minutes but it will thicken a lot as it cools.
|When you open the cover, there will be liquid on top of the polenta.|
|Stir until the liquid is incorporated and the polenta is smooth.|
Per serving: 135 calories, 3 g total fat, 1 g saturated fat, 0 mg cholesterol, 4 g protein, 22 g carbohydrates, 2 g dietary fiber, and 266 mg sodium.
Don't have a pressure cooker? Here's the recipe for making polenta on a stove top.