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38
Quickie Cornbread
3 - 4 Servings
INGREDIENTS
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup whole milk
1/4 cup vegetable oil
2 eggs
1/2 cup fresh or frozen corn kernels
METHOD
1 Whisk all dry ingredients together in a mixing bowl. Pour over wet
ingredients and whisk until smooth.
2 Spray Rice Cooker Pot with nonstick spray. Pour in cornbread
mixture. Press COOK.
3 After several minutes, the machine will switch to KEEP WARM. After
25 minutes, check cornbread. It is done when the top is pale and
domed. A toothpick inserted off center should come out clean.
If not done, press COOK again.
4 Unplug machine and, using potholders, remove Rice Cooker Pot
from Rice Cooker. Invert carefully onto a serving platter. The bottom
will be a beautiful golden brown. Serve warm with butter.
Recipe courtesy Marian Getz
37
Gorgonzola Cheese Polenta
3 - 4 Servings
INGREDIENTS
2 tablespoons unsalted butter
1/2 onion, chopped
1 clove garlic, peeled and minced
1/2 cup homemade chicken broth or good-quality canned chicken broth
3/4 cup half and half or milk
1/2 cup coarse-grain polenta, either white or yellow
salt and pepper, as desired
1/4 cup heavy cream
3 ounces gorgonzola or blue cheese
METHOD
1 Add butter, onion and garlic to Rice Cooker Pot and press COOK.
Saute onion and garlic, stirring occasionally, until fragrant and
translucent.
2 Add all ingredients, except the cream and gorgonzola. Stir
occasionally.
3 When rice cooker switches to KEEP WARM, add cheese and cream.
Taste and adjust seasoning if needed.
Note: This is a great accompaniment to lamb.
Recipe courtesy Marian Getz
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