Roman Polenta with Tomato Basil Sauce
NOTE: You will need a pan which fits onto the reversible rack while in the lower position.
Ingredients
- 2 tbsp olive oil
- 1 large onion
- 3 cloves of garlic, crushed
- A pinch chilli flakes
- 3 x 400g cans of chopped tomatoes
- A handful chopped basil
- 9.45oz polenta
- 28fl. oz water
- salt and pepper (to taste)
- 3.5oz butter
- 3.5oz parmesan or vegetarian hard cheese, grated
Instructions
Step 1
Select SEAR/SAUTÉ and set to MD. Select START/STOP to begin. Allow to preheat for 1 minute.
Step 2
Add oil and onion to pot and cook until softened, approximately 10 minutes. Add garlic and chilli and cook for a further 2 minutes. Add tomatoes and basil and allow to simmer for a further 15 minutes.
Step 3
Place polenta, salt and pepper and water into a small pan. Place pan on reversible rack, making sure rack is in the lower position. Place rack inside pot over sauce mixture.
Step 4
Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 5 minutes. Select START/STOP to begin.
Step 5
When pressure cooking is complete, allow the pressure to natural release for 10 minutes. After 10 minutes, quick release any remaining pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit is finished releasing pressure.
Step 6
Carefully remove the rack from the pot and set onto a heatproof surface.
Step 7
Stir 70g butter and 50g of grated parmesan into polenta, ensuring there are no lumps. Cover and allow to sit for 10 minutes.
Step 8
After 10 minutes place rack back into pot over the sauce, evenly scatter remaining butter and parmesan onto surface of polenta.
Step 9
Close crisping lid. Select GRILL and set time for 10 minutes. Select START/STOP and check polenta frequently until cheese is browning and bubbling.
Step 10
Serve polenta with tomato basil sauce and extra grated parmesan.