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The polenta in a pressure cooker

ingredients

servings

3

buckwheat flour

300 grams

Water

1250 mL

Coarse salt

to taste

Extra virgin olive oil

to taste

Side Dishes from Italy - Lombardia

The polenta in a pressure cooker

The polenta in a pressure cooker

vegan high in potassium high in magnesium high in phosphorus

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

The polenta in a pressure cooker

Like a good Bergamo, they are used to cook the polenta in the pot for at least an hour and a half. Still, this version faster in a pressure cooker was really tasty!

The polenta in a pressure cooker step 1

step 1

I chose to do the buckwheat porridge, I find most tasty. Of course, you can replace the flour I have pointed out with that coveted corn, if you prefer.

The polenta in a pressure cooker step 2

step 2

The recipe, polenta sticking a little 'to the bottom of the pot. Do not panic: it is not a problem. Fundamental: put to boil the water, add salt and add del'olio evo, which will reduce the inconvenience.

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The polenta in a pressure cooker step 3

step 3

When the water boils, pour the flour, stirring with a whisk. Without ever stop stirring, close the pot, raise the heat and brought into pressure. Give 15 minutes of baking from the whistle.

The polenta in a pressure cooker step 4

step 4

If you smell something burning do not worry. Finished the time, not vented the pan: let vents alone, prolonging the perfect cooking. Once ready, remove the lid and stir well.

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