Polenta is super scrumptious alongside a salad and can also make a wonderful nest on which to perch mixed greens, tomatoes, or roast veggies. I’ve tried numerous recipes, and based on that experience I prefer using fine ground cornmeal over course ground. I find it cooks faster (a big plus) and produces a smoother polenta. Here is a basic saucepan recipe along with pressure cooker instructions.
- 1 cup fine cornmeal
4 cups water
1/2 teaspoon salt
Conventional saucepan preparation: In a medium saucepan, bring the water to a simmer. Add the salt, then slowly pour in the corn meal, stirring constantly with a whisk or large fork. Bring the mixture to a full boil, stirring, then immediately reduce the heat to a simmer. Continue to stir until very thick, about 20 – 25 minutes.
Pressure cooker preparation: Bring the mixture to a simmer, then pour in the cornmeal, stirring constantly. Attach the lid and bring to high pressure. Immediately reduce the heat to very low and cook for five minutes. Remove from the heat and allow the pressure to come down on its own.
While still warm, transfer the polenta to a serving plate or bowl. For additional flavor, add butter, goat cheese and/or olive oil to taste.
Here are some salad recipes that include or compliment a serving of polenta: