Polenta in the multicooker is cooked for only 10 minutes, it is not necessary above it stand, stir and worry that the porridge may burn. Simply pour corn flour with water, salt and turn on the mode pressure cookers. And already finished polenta, add Italian flavor and mix grated parmesan with butter into it. So porridge will become even more fragrant and acquires an interesting texture. Serve her hot until the cheese has had time to freeze, to various meat dishes with sauces. Share with friends: 
Time: 30 minutes Difficulty: easy Servings: 4 – 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.5 tbsp. corn flour (not instant)
- 0.5 tbsp. grated parmesan
- 3 tbsp. l (45 gr.) Butter
- Special equipment: multicooker with a volume of 6-8 l
Recipes with similar ingredients: polenta, corn grits, cheese Parmesan
Recipe preparation:
- In a bowl of a 6-liter multicooker, mix polenta, 6 tbsp. water 2.5 tsp salt. Turn on the slow cooker in frying mode and bring to boiling. Mix well and, following the manufacturer’s instructions, close the lid and prepare the multicooker for work. Set pressure cooker mode and cook at high pressure for 10 minutes.
- After completing the pressure cooker cycle, follow the instructions. pressure release manufacturer and wait for completion quick reset cycle. Be careful not to burn yourself with the remaining steam, unlock and open the lid. Shuffle the polenta until homogeneous consistency.
- Stir in the parmesan, then the butter. Cover and Leave it in heat until ready to serve.
