Thank you to the following for reviewing Vegan Under Pressure and featuring the Herbed Polenta recipe on your blogs. The Herbed Polenta recipe is below and on page 70 of Vegan Under Pressure.
Kat Moss Mendenhall, KatMendenhall.com added sundried tomatos and olives.
Polenta has gone upscale, but it's easy to make at home for pennies. Another bonus: Pressure-cooked polenta doesn't need stirring. You might end up with a lump or two but cooking this way saves a lot of time. Adding sun-dried tomatoes (see variation below) or dried mushrooms when cooking polenta adds big flavors.
Be sure to get coarse polenta (sometimes called coarse corn grits), rather than corn meal or corn flour which are much finer and will turn your pressure cooker into a fine mess.
Remove the lid, tilting it away from you. Remove the bay leaf. Whisk the polenta to smooth out any lumps. If the polenta seems too thin, stir and simmer over medium heat for a few minutes, or lock the lid back on the cooker for 5 minutes and let sit.
Variation: Sun-dried tomato and olive polenta: add 1/3 cup finely diced sun-dried tomatoes when cooking the polenta. After the polenta is finished cooking, add 1/4 cup chopped olives, of your choice and stir in.
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