Guest guest Posted October 1, 2006 Report Share Posted October 1, 2006 Firecracker Polenta Source: Nancy B. 2 cups (1 pint) polenta 2 fluid ounces dried veggies or soup greens 1 teaspoon oregano 1 teaspoon tarragon 1 teaspoon dried garlic powder or granules 1 teaspoon salt 5 cups (2 1/2 pints) water Stir the polenta and dried veggies into 2 cups (1 pint) of the unheated water (prevents lumping). Heat the remaining water in pressure cooker to boiling -- don't lock the lid for this. When water is boiling, pour in the polenta/water mixture and give it a quick stir or two. Cover with the p.c. lid and lock, or attach pressure regulator, depending on your model. Cook for five minutes after pressure is attained. Remove from heat and let stand ten minutes more, then bring down any remaining pressure by running cool water over the p.c. in the sink (will take about 5-8 seconds). Open the cooker and scoop the (perfectly!) cooked polenta into a pie plate, square baking dish or ramekins -- I used three pre-heated wide-mouth canning jars. You can also just scoop out and eat hot, but I wanted a more elegant presentation for last night. Chill. Do the same for the polenta. When polenta is cool and firm, slice and brush with a bit of oil and grill or saute'. Quote Link to comment Share on other sites More sharing options...
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