Polenta

Ingredients

• 4.33 cups water
• 1 teaspoon sea salt
• 1 cup yellow corn grits or coarsely ground corn meal
• 1 Tablespoon olive oil
• 0.5 teaspoon dried rosemary leaves

Directions

1. Bring the water and salt to boil in the cooker.
2. Slowly pour in the yellow corn grits while stirring with a long-handled spoon or whisk. Stir in the oil and rosemary.
3. Lock the lid in place and over high heat bring to high pressure. Maintain high pressure and cook for 5 minutes. Allow the pressure to come down naturally for 10 minutes.
4. Quick-release any remaining pressure. Remove the lid.
5. Stir the polenta well to incorporate any liquid on top.
6. Serve polenta in small bowls or pour into an oiled 9-inch pie plate to cool.

Comments

Adapted from Recipes from an Ecological Kitchen, Lorna Sass