Quick Salt and Pepper Polenta
Try this Quick Salt and Pepper Polenta recipe, or contribute your own.
Try this Quick Salt and Pepper Polenta recipe, or contribute your own.
- Carbohydrate 0.0268322415811414 g
- Cholesterol 22.8773437306606 mg
- Fat 8.63163947587718 g
- Fiber 0.00836087740384615 g
- Protein 0.0939000900677728 g
- Saturated Fat 5.46618544009096 g
- Serving Size 1 1 serving (40g)
- Sodium 303.496750960549 mg
- Sugar 0.0184713641772953 g
- Trans Fat 0.604218857662338 g
- Calories 76 calories
Step-by-step
- Using the display panel select the SAUTE function.
- Add polenta, warmed water, salt and pepper in the Instant Pot and whisk to combine.
- Bring to a simmer, then whisk again.
- Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- buttons and program the Instant Pot for 0 minutes.
- When the time is up, let the pressure release naturally for 10 minutes, then quick-release the remaining pressure.
- Whisk the polenta until well-combined and creamy.
- Add butter and stir to combine. Add pecorino a little at a time, whisking until melted. Adjust seasonings as needed.
- Serve--a wide, shallow bowl is traditional--topped with additional pecorino, salt and a generous grind of pepper.
Distinguishing Polenta From Grits
Traditional southern grits rely on dent corn treated in an alkaline lye solution, yielding a soft and tender interior. Polenta uses standard flint or dent corn without nixtamalization, producing a denser starch structure that holds shape upon cooling. Pressure cooking accelerates hydration without requiring constant manual stirring at the stove.Chemical Interaction of Fats and Starches
Starch granules absorb boiling water and swell, bursting open to release amylose molecules that trap liquid in a gel network. Fat molecules from unsalted butter and aged pecorino coat these starch chains, interrupting excessive bonding to keep the texture creamy rather than gluey. Salt enhances protein perception in the cheese while tightening the starch matrix.Second-Day Transformations
Leftover polenta solidifies rapidly inside a storage container kept at 4 degrees Celsius for up to four days. Turn the chilled block onto a cutting board and slice it into 3/4-inch planks for pan-searing. Crisp these slices in a hot cast-iron skillet with neutral oil for 4 minutes per side until golden brown.
