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Grains & Floury


  1. Pour 1 liter of water into the pressure cooker and let it boil.
  2. Add the seasonings, such as beef or vegetable broth, onion, garlic, parsley, etc.
  3. In another bowl, dissolve the cornmeal with the remaining water, then add the boiling water from the pressure cooker.
  4. Add the margarine and olive oil, stir well, adjust the salt, cover the pressure cooker, and cook over low heat for 15 minutes after it starts whistling.
  5. Meanwhile, sauté the ground beef as desired, then add the tomato sauce and set aside.
  6. Turn off the pressure cooker, release the pressure, open it, stir well, transfer to a baking dish, and serve.
  7. You can put half of the polenta in a baking dish, spread the slices of mozzarella cheese, add the remaining polenta, and then top with the ground beef and sauce. Serve immediately.
  8. This polenta is quite soft, but if you want it firmer, simply reduce the amount of water. Enjoy your meal.

Passo a passo

  • 1 and a half liters of water;
  • 250g of pre-cooked cornmeal from Terrinha
  • 1 heaping tablespoon of margarine or butter;
  • 3 tablespoons of olive oil;
  • 100g of ground beef;
  • 1/2 can of tomato sauce;
  • 200g of sliced mozzarella cheese and your preferred seasonings to taste.


10 Servings

25 Minutes

Polenta na panela de pressão

INGREDIENTS: Cornmeal, iron, and folic acid.


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