Firecracker Polenta

[Guest guest]

I wanted something festive-looking for our Fourth of July dinner and grilled

polenta rounds seemed to be a good idea for a side dish. I had some dried

veggies (carrot, onion, tomato) on hand, so added them for flavor and color.

 

Since I had no interest in standing over over steaming pot beating it constantly

for twenty minutes, it seemed like a good time to try Lorna Sass'

pressure-cooker polenta idea, with a couple of variations.

 

I called it:

 

Firecracker Polenta

 

2 cups (1 pint) polenta

2 fluid ounces dried veggies or soup greens

1 teaspoon oregano

1 teaspoon tarragon

1 teaspoon dried garlic powder or granules

1 teaspoon salt

5 cups (2 1/2 pints) water

 

Stir the polenta and dried veggies into 2 cups (1 pint) of the unheated water

(prevents lumping).

 

Heat the remaining water in the p.c. to boiling -- don't lock the lid for this.

 

When water is boiling, pour in the polenta/water mixture and give it a quick

stir or two. Cover with the p.c. lid and lock, or attach pressure regulator,

depending on your model.

 

Cook for five minutes after pressure is attained. Remove from heat and let stand

ten minutes more, then bring down any remaining pressure by running cool water

over the p.c. in the sink (will take about 5-8 seconds).

 

Open the cooker and scoop the (perfectly!) cooked polenta into a pie plate,

square baking dish or ramekins -- I used three pre-heated wide-mouth canning

jars. You can also just scoop out and eat hot, but I wanted a more elegant

presentation for last night.

 

Chill. Do the same for the polenta ;-).

 

When polenta is cool and firm, slice and brush with a bit of oil and grill or

saute'.

 

Delicious. Definitely a keeper -- easy and tasty!

 

Nan's note: You could also saute' your veggies of choice seperately, and stir

them into the hot polenta before chilling.

 

Enjoy,

Nancy