Polenta -- small portion, rice cooker, quick
12/11/04 10:00 AM
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I love polenta when it is hot and still soft, before it has cooled into a bread. I just found this great recipe and I love it.
Small Portion Polenta
Machine: Small (4-cup) rice cooker; fuzzy logic (preferred) or on/off
Cycle: Porridge or regular
Yield: Serves 1 or 2
3 tablespoons coarse-grain yellow polenta (I used white stone-ground cornmeal and it was perfect too)
1 cup water
1/4 teaspoon salt
Freshly ground black pepper
2 teaspoons unsalted butter (I used ICBINB Light, spread. Olive oil is also great instead of or in addition to the butter. Use as much or as little as you can tolerate / enjoy)
1. Place the polenta, water, and salt in the rice cooker bowl; stir to combine. Close the cover and set for the Poridge or regular cycle.
2. At the end of the Porridge cycle, reset for a second Porridge cycle. At the end of the second Porridge cycle, or when the regular cycle completes, open the cover and add a couple of grinds of black pepper and the butter. Stir quickly, close the cover, and allow the polenta to rest at least until the butter melts. This polenta can be held on the Keep Warm cycle for up to 2 hours. Stir before serving.
--From "The Ultimate Rice Cooker Cookbook," Beth Hensperger and Julie Kaufmann
Enjoy it like this or topped with some soy parmasean.
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Amanda
I live in the Big Apple, but I don't eat the skin
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