Tuesday, June 28, 2011
If you have a rice cooker with a porridge cycle, you can easily make nice, fluffy polenta which is much tastier than the kind you can buy premade in log form. If you want it to be sliceable and stiff you can make it the day before and let it set up in the fridge.
salt and pepper to taste
a big pinch of nutritional yeast
a glug or two of olive oil
Mix everything except the olive oil together in your rice cooker, then run the porridge cycle. If you've started well in advance, you can have it go through the cycle twice, stirring it in-between; this will make it extra soft and fluffy, but isn't really necessary. Stir in the olive oil right before serving.
Pictured above is my dinner from last night: polenta with garbanzo bean and potato stew, herby baked tomatoes, and braised dandelion leaves.