No more being chained to the stove, stirring incessantly, on polenta night. Now you can combine it all, and it’s done in no time.
| Level: | Easy |
| Total: | 30 min |
| Active: | 10 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 1/2 cups polenta (not quick-cooking)
- Kosher salt
- 1/2 cup grated Parmesan
- 3 tablespoons unsalted butter
Instructions
- Whisk the polenta, 6 cups water and 2 1/2 teaspoons salt together in the insert of a 6-quart Instant Pot® until combined. Turn the pot to the saute setting (see Cook’s Note) and bring to a boil. Whisk well, then follow the manufacturer’s guide for locking the lid and preparing to cook. Set to pressure cook on high setting for 10 minutes.
- After the pressure cook cycle is complete, follow the manufacturer’s guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Whisk the polenta until smooth.
- Whisk in the Parmesan, then the butter. Cover with the lid and set on warm setting until ready to serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 245 |
| Total Fat | 10 g |
| Saturated Fat | 6 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 7 g |
| Cholesterol | 24 mg |
| Sodium | 174 mg |
Reviews
Well the recipe was perfect and a lot easier than standing at my stove for 30+ minutes. I do believe it needed to be cooked longer as it was pretty runny. The flavor was good, but I would cook it longer next time definitely a keeper
I make grits all the time in my small pressure cooker and all I do is put water, grits and salt, lock the lid and cook on high for 20 minutes. Wait for the pressure to come down and stir in cheese. I’ve tried cooking it for 10 minutes but the grits weren’t cooked enough for this southern girl
Follow the directions to T and got a Burn Notice from my IP. Didnt work for me
Good recipe that saved a ton of stirring. Used the bulk polenta corn meal from Whole Foods. It was a touch under done when pressure cooking was done but after I stirred in the cheese and butter and let sit warm for 5-6 min it was done perfectly.
I’ve tried this twice, and each time I got a BURN message. I dont know how you all got this to work, but it DID NOT work in my IP. DISAPPOINTED!!
I tried this 4 times and got a burn notice 3 of them.
Very good! Served with sauteed mushrooms and a side of vegetarian collard greens (Sunny Anderson’s recipe). A nice meatless dinner.
Worked great! Doubled the recipe in my 6-quart Instant Pot Duo and increased the cook time to 14 minutes. I probably could have set the time for 15 or 16 minutes, since there was still a bit of water left on top.