Polenta & Swiss Chard - 2-Qt. Pressure Cooker

"Entered for safe-keeping, a quick side dish from "Quick Cuisine" by Kuhn Rikon, perfect for 2-quart Pressure Frypan or larger. Good with pork."
 
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Ready In:
30mins
Ingredients:
9
Serves:
4-6
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ingredients

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directions

  • Preheat oven to 375 degrees F.
  • In a 2-quart Pressure Frypan, heat butter over medium-high heat and saute onion until transparent.
  • Add water and salt. Bring to a boil.
  • Add polenta, stir well.
  • Add Swiss chard, stirring continuously.
  • When contents boil, close lid and reduce heat. If pressure does not immediately begin to rise, uncover and try again.
  • Bring pressure to first red ring (low pressure) over medium heat. Adjust heat to stabilize pressure at first red ring. Cook for 9 minutes.
  • Remove from heat and use Cold Water Release Method (or quick release method favored by your manufacturer).
  • Transfer polenta to an ovenproof serving dish.
  • Stir in grated Parmesan cheese.
  • Evenly spread tomato paste over the top of the cooked polenta.
  • Sprinkle with Gruyere cheese and bake in a 375 degree oven until cheese is melted.
  • Let stand 2 minutes before serving.

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