New recipe! Rice Cooker Polenta
Dear Grandma,
There have been several innovations in cooking since you passed away in 2016. I know for a fact you would have loved the Instant Pot and the air fryer. They would have been a perfect replacement for the stove they removed from your nursing home after you caught your oven mitt on fire.
If you’d lived a few years longer, I would have helped you understand that all of your food and stomach sensitivities probably meant you were allergic to gluten and dairy. Or maybe it was another sign that you were really a Virgo (Aug 22), and not a Leo like we always thought.
I’m very glad you were alive to see the glory of Trader Joe’s. You knew how to be creative with what they had, employing every. shortcut. possible. We never did convince my Mom to become a TJ’s fan. She wasn’t as adventurous with food (except desserts), and I can still hear her complaining about the parking and rotten produce.
Anywho… Leo or not, we shared the love for meal prep and kitchen shortcuts, and here I am writing to tell you, ten years after your death, that I COOK POLENTA IN MY RICE COOKER ALL THE TIME. Remember those hours we spent in the kitchen stirring a vat of polenta for your polenta parties? Not happening today.
That said, I’m grateful I learned how to listen for the polenta sputtering, manage the consistency with liquid, and know when it’s done. Two stirs are all it takes to make rice cooker polenta that would no doubt make you proud. Unless my Mom gave you that hack. You would have found something wrong with it immediately.
These are the shortcuts we learn when we still have to nourish ourselves and family in a dual-income household.
Love always,
Tracy (with a y)
(For 37 years of my life, you spelled it Tracey!)
Ok! Let’s show you how it’s done.
This is the polenta I used for the recipe. I also really like Roland polenta.
They’re also known as corn grits! Use corn grits if you have them.
Here’s what you need.
Water, butter, and polenta go in. Give it a quick stir.
Say goodbye! We put it on the white rice setting. Close the lid.
My setting for white rice is 59 minutes long. I set a timer for 25 minutes and opened it up to stir it.
All done!
Want to make it more decadent? Add some mascarpone!
You could also use milk in place of water.
For a super savory one, use chicken stock.
This is great for meal prep. You can reheat it in the microwave. You can make polenta fries!
This base is versatile.
You can go sweet. I like it with a little bit of maple syrup, raisins, walnuts, and banana.
(Mascarpone on top makes it even more divine)
Here it is with some pesto and ricotta with a spicy red pepper garnish.
I can’t wait to show you how I made it with mushrooms and an egg.
Make life easy. Add polenta back into it. Use a rice cooker! It’s great for your gluten-free friends/family.
Let’s see if this link works!
@shutterbean A reminder that you can reheat polenta for breakfast! Add an egg & parm to make it savory. #breakfastideas #breakfast #polenta #egg #eggs #eggbreakfast #goodmorning #mealideas #mealprepping #mealprepping #mealplan #mealplanner #mealplanningonabudget #mealplanhack #mealprep #shutterbean #shutterbeanmealprep
Rice Cooker Polenta
makes about 4 servings
- 1 cup polenta
- 4 cups water
- 2 tablespoons salted butter
- 1 teaspoon salt
Place polenta and water in the rice cooker. Give it a good stir. Add the butter and salt, and set your rice cooker to the white rice setting. Set a timer for halfway through, open the lid, and give the polenta a good stir. Stir again 5 minutes before the timer is up. Serve warm.
