| Prep Time | 5 minutes |
| Cook Time | 9 minutes |
| Passive Time | 10 minutes |
| Servings |
people
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- 4 cups water or broth
- 1 cup polenta or conrmeal
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 Tablespoons butter optional
- 1/2 cup parmesan or romano cheese optional
Ingredients
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- Set Instant Pot to sauté. Add water, butter if you are using it, and salt and pepper. Bring to nearly a boil.
- While whisking constantly, add polenta in a stream....whisk in one constant direction so the cornmeal does not clump.
- Turn off Instant Pot, lock on the lid, and make sure the toggle is set to sealing.
- Set manual/pressure cook for 9 minutes. When done cooking, let natural pressure release for five minutes and then do a careful sort-of-slow-ish quick release. Remove lid.
- If adding butter or cheeses or herbs, do it now, and then stir well. There may be a little moisture sitting on the top of the polenta, and a good stir will blend everything together.
- Carefully spoon hot polenta into a buttered pan if you would like to have shapes to cut and fry. You can also put it right into bowls if serving with butter and cheeses.
Here is a recipe that you cannot mess up, and it is so flexible that you can do almost anything with it or to it and it will still turn out great!
Polenta is a traditional dish in many cultures that uses cornmeal to make a creamy pudding-like comfort food. It typically takes time and attention to make it on the stovetop. Making it in an Instant Pot is much simpler, and takes no attention once it is in the pot.
Eating vegan? Make it with no butter or cheese, add herbs and spices and pour on your favorite stir-fry.
Want a savory dinner? Make a Bolognese or spaghetti sauce and serve it over cheesy polenta in a bowl. (See my post yesterday on this blog for a story about Hunter sauce on polenta for a fancy dinner.)
Want something fun for the kids for breakfast? Make a pan of polenta, but it into fun shapes, fry it in a little butter or olive oil and then serve with maple syrup.
There is not a bad way to make or serve this flexible and comforting cornmeal based recipe!
I often make a double batch, which will easily fit into a 6 quart Instant Pot.
Are you a polenta fan? Did you know you can make it on your Instant Pot Pressure Cooker?!Join us LIVE in the Quick & Carry Kitchen as we make this delicious and hearty breakfast that your whole family will enjoy.
Posted by Quick and Carry on Friday, February 2, 2018
This sounds fabulous, thanks for the recipe!
Help! I saw your video about making polenta, and you mentioned that you have ideas for toppings, but I can’t seem to locate where those are found.
Thanks for your comment, Linda. You can use any toppings that you and yours would like – butter and syrup, peanut butter and bananas, chocolate chips, jams or jellies – I would look at it as a blank canvas, sort of like pancakes, where you can let your tastebuds and imagination go crazy!