The Ultimate Rice Cooker Cookbook by Beth Hensperger;Julie Kaufmann

Author:Beth Hensperger;Julie Kaufmann
Language: eng
Format: mobi
Tags: Process Cookery
ISBN: 9781558322035
Publisher: IB Dave's Library
Published: 2003-04-25T07:00:00+00:00

italian polenta

Italian polenta, the darling of all teachers of Italian cuisine, is labeled farina di granoturco on the package, the Italian name of corn since the time of Columbus. It was often made in a traditional copper polenta pot, replete with a special wooden stirring stick, that was handed down within rural families. This is a really nice, fluffy polenta that is foolproof. It uses two full cycles of the Porridge cycle. It thickens considerably during the second cycle and even spits a few times during the cooking. You can double the recipe in a large 10-cup machine. Serve with the Parmesan and a pat of garlic butter for a lovely treat, or sprinkled with grated Fontina cheese.

MACHINE: Medium (6-cup) rice cooker ;

fuzzy logic (preferred) or on/off

CYCLE: Porridgeor regular

YIELD: Serves 4

4 cups water

1 cup coarse-grain yellow polenta

1/2 teaspoon salt

Freshly ground black pepper

1/4 cup (1/2 stick) unsalted butter, or more to taste

2/3 cup freshly grated Parmesan cheese (optional)

1. Place the water in the rice cooker bowl. Add the polenta and salt; stir for 15 seconds with a wooden spoon or wooden or plastic rice paddle. Close the cover and set for the Porridge or regular cycle. A few times during the cooking, open the cover, stir for 15 seconds, then close the cover.

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