Instructions: 1) Heat the olive oil in open pressure cooker over medium heat. Saute onion, leek, carrot, and red pepper for 5 minutes. Add broth, cornmeal, capers, cumin, and soy sauce.

2) Seal cooker and bring to high pressure quickly. Lower heat and cook for 5 minutes. Allow pressure to fall on its own. Stir and serve with steamed vegetables.

Cuisine: "Vegetarian"

Chace"

NOTES : Capers are the pickled buds of a prickly Mediterranean shrub. Mild polenta complements the strong flavor of cumin and capers. This recipe is featured on the book cover. (5g fiber)

Here are those polenta recipes to try this summer in the pressure cooker. Ten minutes in the pot instead of stirring and sweating or buying a chub.

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