RICE COOKER POLENTA RECIPES
SLOW-COOKER BEEF AND POLENTA RECIPE - FOOD NETWORK
Provided by Food Network Kitchen
Categories main-dish
Total Time 8 hours 25 minutes
Cook Time 25 minutes
Yield 4 servings
Number Of Ingredients 11
Steps:
- Toss the beef with the Italian seasoning, 1/2 teaspoon salt and a few grinds of pepper. Scatter the mushrooms and garlic in a 6- to 8-quart slow cooker; top with the beef. Add the pepperoncini, brine, tomatoes and beef broth. Cover and cook on low until the beef is tender, 8 hours.
- Uncover the slow cooker and let stand 5 minutes. Spoon off any fat from the top and discard. Shred the beef with 2 forks.
- Meanwhile, cook the polenta as the label directs. Remove from the heat and stir in the parmesan and butter until smooth; season with salt and pepper. Divide among bowls and top with the beef mixture.
Nutrition Facts : Calories 580, FatContent 18 grams, SaturatedFatContent 9 grams, CholesterolContent 157 milligrams, SodiumContent 1384 milligrams, CarbohydrateContent 46 grams, FiberContent 3 grams, ProteinContent 52 grams, SugarContent 5 grams
INSTANT POT POLENTA RECIPE - BON APPéTIT
Make this cheesy, peppery polenta recipe in an Instant Pot, pressure cooker, or the regular way. It's a comforting weeknight winner, especially in winter.
Provided by Carla Lalli Music
Yield 4 servings
Number Of Ingredients 6
Steps:
- Whisk polenta and 4 cups water in Instant Pot until combined. Season with 1 tsp. salt and several grinds of pepper. Bring mixture to a simmer over medium-high, whisk again, then seal pressure cooker according to manufacturer’s directions. Cook at high pressure for 9 minutes. When timer goes off, manually release pressure. Carefully open lid and whisk polenta until homogenous and creamy.
- Whisk butter into polenta, then gradually add 4 oz. Pecorino, whisking until melted. Taste and season with more salt, if needed, and lots of pepper.
- Transfer polenta to a wide shallow bowl. Top with more cheese and coarsely grind more pepper over.
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