54 minutes ago, blue_dolphin said:Your brunch polenta was already fabulous but this one is even more over the top. Thank you for recommending the polenta method over on hippressurecooking.com. I've got to give this a try.
I also tried that recipe for caramelized onions. I ended up with a large amount of liquid after the pressure cooking step and it took such a long period of stirring on the Sauté function (almost 40 minutes) that the onions had pretty much turned into a paste.
I was disappointed as I'd been expecting onions, not onion purée and the claim of "caramelized onions in 30 minutes" turned out to be bogus in my hands. However, I froze it in ice cube trays and it's been great to thaw out a cube or two and get that great caramelized flavor in an instant. Smeared on a flatbread, sprinkled with grated cheese and broiled - yum!
Thanks! You will have to scrub your IP after making it though it does make a 'crust' on the bottom!
Yes the onions I found to be more like an onion 'jam' ! Smeared on the polenta was incredible! I probably sauteed for 10 minutes and it did set up more on its own.
