Herbed Polenta (from Pressure Cooking: A Fresh Look by Jill Nussinow)
Jill reserves half the basil and parsley to sprinkle on top of the polenta after cooking, but I stirred it all in at the beginning. She also includes 1 to 2 tablespoons of olive oil but notes that it is optional; I left it out.
Servings: 5 servings
Calories: 211kcal
Ingredients
- 4 1/4 cups water
- 1 cup polenta
- 2 teaspoons minced garlic
- 1 teaspoon salt
- 1 bay leaf
- 3 tablespoons chopped basil I used 2 teaspoons dried
- 2 tablespoons chopped Italian parsley
- 2 teaspoons chopped oregano
- 1 teaspoon chopped rosemary
Instructions
- Bring the water to a boil in the cooker. Stirring, sprinkle the polenta into the water. Add the garlic, salt, bay leaf, half of the basil and parsley, the oregano and rosemary. Lock the lid in place and over high heat bring to high pressure. Immediately lower the heat to maintain pressure for 5 minutes. Remove from heat. Let the pressure come down and release any remaining pressure after 10 minutes. Remove the bay leaf and stir the polenta well. If the polenta seems too thin, simmer while stirring for a few minutes.
- Sprinkle with remaining herbs and serve as is or pour into pie pans to cool. When cool, cut into slices or brush with oil and pan sauté or grill.
Notes
4 weight watchers points per serving.
