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Website: Food.com
Rice Cooker Polenta (Aka No Stir Polenta)
Page: www.food.com/recipe/rice-cooker-polenta-aka-no-stir-polenta-405063
Cuisine: Italian | Course Type: Sides
Tags: polenta
Recipe Reviews
friederike from Berlin,
Nope, doesn't work. I checked after a few minutes to find one huge lump at the bottom of the rice cooker, and lots of water above. I whisked it, then let it cook again. A few minutes later, I found that the rice cooker had turned itself off and was on 'keeping warm'; the polenta was still quite liquid and had lots of lumps. I turned on the rice cooker twice, but both times it turned off after just a few minutes; maybe it's because I have a proper Chinese rice cooker that only has two settings ('rice cooking' and 'keeping warm'), but this method definitely didn't work for me.
Update:
I eventually took out the bowl and let the polenta cool down so I could throw it away. When I checked again, it had turned into cooked polenta, with only a tiny bit of water on the surface. It actually didn't taste very different from the cooked polenta I had made in the meantime - slightly less texture, possibly, but not that different. Not that brilliant either, but the properly cooked polenta wasn't that much of a hit either, I'll admit. I guess you could give it a try, if you really want to. The two things I found that really improved polenta were adding strong flavourings (fry one or two minced cloves of garlic before you add the water and the polenta; use broth and/or add herbs), and frying the cooled down polenta over high heat.
(edited 7th October 2015) (2) comment (0) useful
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