Rice cooker polenta is an easy and versatile side dish made in just 30 minutes. This is a hands off, and easy method without the constant stirring. Learn how to make this flavorful polenta for a sweet and savory dish, or save it for later to bake and fry for a crispy bite!
What is polenta?
Polenta is a traditional Italian dish made from yellow cornmeal (ground corn). It is typically slow simmered in water, requiring constant stirring until it reaches a creamy or thickened texture. Polenta can be served as a soft and creamy side dish, or cooled and sliced for baking or frying.
Why Make Polenta in a Rice Cooker
- No monitoring or constant stirring - unlike cooking on the stovetop, just close the lid and press cook!
- Consistent texture - no clumping or burnt bottom if you have a nonstick rice cooker pot.
- Works in any rice cooker - cook the polenta in a cheap simple one function or fancy multi-function cooker.
Equipment
Rice cooker - Tayama cooker or a multi function cooker Cuckoo
Measuring cups and spoons
Wooden spoon
Ingredients
Polenta - coarse polenta is used for this recipe. The brand I use is Bob’s Red Mill Polenta.
Water/broth - Add some broth for just a boost of savory flavor.
Butter - for richness and added flavor
Salt
Optional: grated cheese like Parmesan Reggiano
Instructions
1. Add the polenta, water, stock, butter and salt to the rice cooker pot. Give it a quick stir.
2. Cook Press the cook button on a basic rice cooker, for a multifunctional cooker, set it on white rice or porridge (if mode is available).
3. Check- when the cooker is done, stir in the remaining liquid until fully absorbed into the polenta. Check the texture, if the polenta is not firm enough to your liking, run another cook cycle . Keep in mind the polenta will continue to thicken as it cools.
4. Taste - add in additional salt or flavoring like butter or cheese if preferred.
5. Serve as a warm creamy dish or chill it in the refrigerator to firm it up for baking or frying.
How to Serve Polenta
- As a creamy side dish topped with a hearty ragu stew, some sauteed mushrooms, air fryer meatballs or even with some oven roasted pork, pan seared pork chops.
- Pan fried topped with a marina sauce, cheese, mushroom ragu, meat sauce, or any sauteed vegetables, the options are endless!
How to Pan Fry Polenta
Pour the hot polenta on a baking sheet or large tupperware container so it spreads to about 1 ½” thick. Let it cool overnight in the fridge.
When ready to pan fry, cut the cooled polenta in rounds or squares.
Heat a pan over medium heat with 1 tablespoon of oil. Add the polenta in a single layer to the plan.
Pan fry about 3-4 minutes on each side or until nice and golden.
Polenta Flavor Variations
- Fresh herbs: Try stirring in garlic, herbs (thyme, rosemary),
- Vegetables : Add sautéed mushrooms, roasted vegetables, or a swirl of pesto for texture and bold flavors.
- Savory Creamy polenta : add cheese or add milk in replace of chicken broth for a creamier polenta
- Make it vegan - use olive oil or vegan butter instead of dairy butter and swap broth for water or vegetable stock.
Storage and reheating
- To store leftovers, refrigerate in an airtight container, polenta will firm up as it cools.
- Reheating: Add a splash of water or broth when reheating to loosen it up.
Frequently Asked Questions
The water ratio for coarse polenta is usually 1:4 (1 part cornmeal to 4 parts liquid). You can use water, milk or broth. For a creamier texture, increase the liquid up to 5 parts.
No they are not the same. While both are made from ground cornmeal, there are many differences. Firstly grits are made from dent corn, also known as field corn primarily grown for industry use, livestock feed and processed foods. Usually dent corn is white corn, but can be from other varietal corn like blue corn. Depending on how fine it is ground for quicker cooking, grits can have a coarse or fine texture.
Polenta on the other hand is usually made from flint corn, which has a harder outer shell and yellow but sometimes white as well. Polenta is usually made of medium to coarse cornmeal.
Hard and bold flavor cheeses like Parmesan, Gruyere, or Pecorino Romano melt nicely in polenta .
More Rice Cooker Recipes
Rice Cooker Polenta
Equipment
Ingredients
- 1 cup polenta
- 2 cups water
- 2 cups chicken stock
- 1 tablespoon butter, salted
- ¼ teaspoon kosher salt
- Optional Grated Parmesan Reggiano
Instructions
- Add the polenta, water, stock, butter and salt to the rice cooker pot. Give it a quick stir.
- Cook Press the cook button on a basic rice cooker, for a multifunctional cooker, set it on white rice or porridge (if mode is available).
- When the cooker is done, use a wooden spoon to stir in any remaining liquid until fully absorbed into the polenta. Check the texture, if the polenta is not firm enough to your liking, run another cook cycle. Keep in mind the polenta will continue to thicken as it cools.
- Taste - add in additional salt or flavoring like butter or cheese if preferred.
- Serve as a warm creamy dish or chill it in the refrigerator to firm it up for baking or frying.
Notes
Nutritional facts provided are estimates and may not be entirely accurate.
- You can use water, milk or broth. For a creamier texture, increase the liquid up to 5 parts.
- There should be no burnt bottom if you have a nonstick rice cooker pot.
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