Rice Cooker Polenta Recipes

Steps:

• 1. Place butter, onion, and garlic in your rice cooker pot, set the cooker to Cook setting. Cook until onion is soft and translucent, stirring occasionally, about 10 minutes or so.
• 2. Add chicken broth, milk, cornmeal, and salt, stir.
• 3. Cover and cook one full cycle, stirring occasionally, until the cornmeal has absorbed the liquid, about 20 minutes.
• 4. When the cooker switches to Warm, add cheeses and black pepper, stir until cheese is melted.
• 5. Serve with a pat of butter on the top as a delicious side dish.

Steps:

• Whisk polenta and 4 cups water in pressure cooker until combined. Season with 1 tsp. salt and several grinds of pepper. Bring mixture to a simmer over medium-high, whisk again, then seal pressure cooker according to manufacturer's directions. As soon as cooker hits high pressure, set a timer for 9 minutes. When timer goes off, remove from heat and manually release pressure. Carefully open lid and whisk polenta until homogenous and creamy.
• Whisk butter into polenta, then gradually add 4 oz. Pecorino, whisking until melted. Taste and season with more salt, if needed, and lots of pepper.
• Transfer polenta to a wide shallow bowl and top with more cheese and coarsely grind more pepper over.

Steps:

• Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps.
• Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender.
• Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts; mix 1/2 cup Parmigiano-Reggiano cheese into polenta until cheese has melted. Cover and let stand 5 minutes to thicken; stir and taste for salt before transferring to a serving bowl. Top polenta with remaining 1 tablespoon butter and about 1 tablespoon freshly grated Parmigiano-Reggiano cheese for garnish.

Steps:

• Place the ingredients into your rice cooker and cook on the white rice setting until done.
• Add cheese or other ingredients just before serving.

Steps:

• Place all ingredients in rice cooker.
• Start cooking cycle.
• After cycle is complete, wait an additional 10 minutes to allow the polenta to absorb all the liquid.
• Stir well before serving.
• If you like firmer polenta, let it stand for 5 minutes prior to serving.

Steps:

• Whisk the polenta, 6 cups water and 2 1/2 teaspoons salt together in the insert of a 6-quart Instant Pot® until combined. Turn the pot to the saute setting (see Cook's Note) and bring to a boil. Whisk well, then follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high setting for 10 minutes.
• After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Whisk the polenta until smooth.
• Whisk in the Parmesan, then the butter. Cover with the lid and set on warm setting until ready to serve.

Steps:

• In a 6-qt. slow cooker, combine 12 cups broth, cornmeal, onion, garlic, bay leaves and salt. Cook, covered, on low , 6-8 hours, until liquid is absorbed and polenta is creamy. Remove bay leaves. Stir in cream, cheese, butter, pepper and remaining broth. If desired, serve with additional cheese.

Steps:

• Layer the potatoes, carrots, onion and celery in a 5-qt. slow cooker. Place flour in a large shallow dish. Add stew meat; turn to coat evenly. In a large skillet, brown meat in oil in batches. Place over vegetables., In a large bowl, combine the tomatoes, broth, mustard, salt, pepper, thyme and, if desired, browning sauce. Pour over beef. Cover and cook on low for 7-8 hours, or until the meat and vegetables are tender. If desired, sprinkle with fresh thyme before serving.