Rice Cooker Polenta Aka No Stir Polenta Food

RICE COOKER SUPER CHEESY POLENTA

Steps:

• Place butter, onion, and garlic in rice cooker; close lid and turn on cooker. Cook until onion is soft and translucent, stirring occasionally, 10 to 15 minutes. Add chicken broth, milk, polenta, and salt. Cover and cook on full cycle, stirring occasionally, until polenta has absorbed the liquid, about 20 minutes. Add Cheddar cheese, Parmesan cheese, and black pepper; stir until cheese is melted.

RICE COOKER POLENTA (AKA NO STIR POLENTA)

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.

RICE COOKER POLENTA

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.

POLENTA CREAMY GOOD AND ALMOST NO STIR

Steps:

• Bring water to boil in a heavy bottom 4 quart pan over medium high heat.
• Stir in salt, and baking soda. Slowly pour cornmeal into the water in a steady stream stirring with a wooden spoon.
• Bring to a boil stirring consistently for 1 minute.
• Reduce to the very lowest heat possible and cover.
• After 5 minutes whisk polenta to smooth out any lumps for 15 seconds,scraping down sides and bottom of pan. Cover and continue to cook without stirring until grains are tender but slightly al dente. About 25 minutes.
• Remove from heat and stir in butter and cheese.
• Stir in scallions and chipotle if using.

NO-STIR POLENTA

Steps:

• Bring the water to a boil in a large, heavy pot.
• Add the salt; then add the cornmeal in a very thin stream, letting it run through a closed fist. Stir constantly with a whisk while adding.
• When all the cornmeal has been added, stir with a wooden spoon 2 minutes, and then cover pot. Adjust heat so the water is at a lively simmer. After 10 minutes, stir 1 minute; then cover pot again. Repeat three more times. Let polenta cook 5 minutes longer, for a total of 45 minutes.
• Stir vigorously for another minute. Transfer to a moistened bowl (rinsed but not dried), and let polenta rest 10 to 15 minutes. Unmold onto a platter and serve at once, or let it cool to use in other recipes.

NO-STIR OVEN POLENTA

Steps:

• Mix everything in a shallow pan which is ovenproof.
• Put it in a 350 degree oven.
• After about 40 minutes, give it a stir and see if it's done.
• If not, cook another few minutes.
• You can add less or more liquid, depending upon whether you like the polenta soft or more solid.

"NO-STIR" POLENTA

Steps:

• In a heavy saucepan bring water and salt to a boil and gradually whisk in cornmeal in a thin stream. Cook polenta over moderately low heat, stirring, 2 minutes and cover pan. Cook polenta, covered, stirring for 1 minute after every 10 minutes of cooking, 45 minutes. Remove pan from heat and cover to keep warm. Stir polenta just before using. Polenta will keep warm, covered, about 20 minutes.