Creamy Polenta Prepared in Pressure Cooker
Ingredients
- 130g traditional polenta
- 750ml water
- 50g parmesan
- 100ml heavy cream
- 1 tablespoon fine salt and pepper
Preparation
Pour water into the pressure cooker along with polenta and whisk.
Close the pressure cooker. As soon as steam escapes, reduce heat and cook for 8 minutes under bi-pressure.
Off the heat, open the pressure cooker, add salt, vigorously whisk the polenta, add parmesan, cream, pepper and whisk again, then put the lid back on and let rest for 2 minutes off the heat before serving.