"j Burns" > wrote in message
...
> On 7/2/13 5:02 AM, Julie Bove wrote:
>> "ViLco" > wrote in message
>> ...
>>> Julie Bove wrote:
>>>
>>>> I probably won't get one because don't really need another large thing
>>>> taking up space that I don't have. But if the food would come out
>>>> in some way as better tasting or better quality or something, I might
>>>> consider it. For me, time isn't really a factor. There are plenty of
>>>> quick meals I can fix if I need to. Like pasta or bean tacos.
>>>
>>> Mom used it a lot for polenta: it would always stick to the bottom but
>>> it
>>> didn't give any burnt flavor or smell to polenta as long as we just
>>> scooped out the rest and leave that half-burned part on the bottom. When
>>> the pot gets cold fill it with water and wash it the next day. This way
>>> one cooks regular polenta, not the instant or wuick ones, without having
>>> to stir so many times along 45 minutes. The tricks are to mix it well
>>> and
>>> make it a little watery than usual before closing the lid.
>>
>> Interesting! Thanks! I usually buy polenta in a tube and the other day
>> I
>> found grits in a tube! Haven't tried them yet.
>>
>>
> My new Presto book recommends cooking grains in a bowl covered with foil
> within the pressure cooker, to prevent foaming. The pressure cooker
> serves as a steam oven. I haven't tried grain that way, but it sounds
> like just the thing to keep polenta from sticking to the bottom. The rack
> could be used to keep the bowl off the bottom.

Well that sounds like a pain! I ordered a bunch of stuff for my Crockpot.
The baking pan, the rack. Wound up being too fussy for me.