Polenta in a slow cooker

Votes: 4

Time: 30 min.
Complexity: easily
Servings: 4 - 6

Polenta cooks in a slow cooker in just 10 minutes, so there's no need to stand over it, stir, or worry about burning. Simply pour cornmeal and water over it, add salt, and set the pressure cooker to high. Add an Italian twist to the polenta by mixing in grated Parmesan cheese and butter. This will add even more flavor and a unique texture. Serve it hot, before the cheese sets, with various meat dishes and sauces.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1.5 cups cornmeal (not instant)
0.5 tbsp. grated parmesan
3 tbsp (45 g) butter
Special equipment: multicooker with a capacity of 6-8 liters.

Ingredient Substitution Suggestions

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Recipes with similar ingredients: polenta, corn grits, Parmesan cheese

Cooking the dish according to the recipe:

In a 6-quart multicooker, combine the polenta, 6 cups of water, and 2.5 teaspoons of salt. Set the multicooker to the saute setting and bring to a boil. Stir well and, following the manufacturer's instructions, close the lid and prepare the multicooker for use. Set the multicooker to the pressure cooker setting and cook on high pressure for 10 minutes.
After the pressure cooker cycle is complete, follow the manufacturer's instructions for quick pressure release and wait for the quick release cycle to complete. Carefully, to avoid scalding from any remaining steam, unlock and open the lid. Stir the polenta until smooth.