Perfect Polenta
April 7, 2006 at 8:55 am (Alma's faves, B plus (3.5 stars, like a lot), breakfast, Grains, Instant Pot, Italian, Monthly menu plan: dinner, My brain, Quick weeknight recipe)
As of 2019, I now make polenta in the instant pot. It comes out well every time! I need to remember to return to this post to write the ratio of liquid to polenta I use, the amount of salt, and the timing. I always make extra (usually 2 cups of polenta) and whatever we don’t eat I pour onto a cookie sheet and let cool, then put in the fridge. A few days later I cut the thin polenta into strips and bake it at 350 or 375 degrees (NOT 400) on an oiled cookie sheet. (No need to oil the polenta itself.) The result is delicious polenta chips. We usually eat them with refried beans. When Alma was little she would never even eat the soft polenta, but she loved the polenta chips. Now that she’s 8 she happily eats soft polenta, but still loves the crispy polenta chips more. Read the rest of this entry »
The captious vegetarian 