Polenta is the stalwart of Italian winter cuisine, and when it arrives at the table steaming, it get everyone’s approval: whether yellow, white, dark, or mountain-style, firm or creamy, sliced with cod or crafted into tender gnocchi with speck, topped with a rustic ragù, shaped like a pizza, or prepared as a comforting dessert.
Cooking polenta requires patience. It takes between 45 minutes to one hour — the end result should be smooth and creamy. If you don't find have time, we've got your back. Here's a non-traditional method to cook polenta.
Pressure cooker polenta: How to
Place 2 quarts of water and a bay leaf in the pressure cooker. Add a tablespoon of oil. Add in 1 ½ tablespoons of salt (the quantity is higher than if cooked uncovered because there is less evaporation).
Slowly pour in 3 cups of Bramata flour (a coarse-grained cornmeal that usually needs to be cooked rather slowly) and mix it quickly with a whisk so that no lumps form.
Cover and let the polenta cook for 20 minutes from when the pressure cooker begins to hiss.
Turn off the heat, let the steam release completely, and open the lid. You will find that the water and the polenta have almost separated: this is normal.
Just mix vigorously and continuously for a few minutes with a wooden paddle to achieve the right creamy texture. Serve the polenta immediately, seasoning to taste.
If you want to prepare it a few hours in advance, you can pour it into a bowl, level it with a wet wooden spoon, cover it with a damp cloth, then place it on a lukewarm bain-marie.
When it’s time to serve, turn it over onto a wet cutting board and cut it with cotton thread. When putting the slices on plates, always place them with the freshly cut side upwards.
This way, the slice will show off its creamy side and not the one covered by a film, which forms when it comes in contact with the air.
