Classic Polenta

Bahan-bahan

5 cups water or chicken stock, plus more as needed

1 1/2 cups coarse or medium polenta or cornmeal, preferably stone-ground

3/4 teaspoon fine sea salt, plus more to taste

1 bay leaf

3 tbsp unsalted butter or olive oil

Arahan

Stir all ingredients together in the pressure cooker and cook on high pressure for 15 minutes.

Allow the pressure to release naturally, then uncover and stir vigorously to break up the clumps. Before serving, let the polenta sit for 5 to 10 minutes to fully absorb the liquid. If it seems too thick, thin it down with a bit more hot water, milk, or stock.

Nota

From Dinner In An Instant