An experiment that went well produced this pineapple and coconut dessert.
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Additional Time: | 5 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
Ingredients
- 3 ¾ cups water
- 1 cup polenta
- ½ teaspoon salt
- 3 tablespoons butter
- 2 tablespoons heavy cream
- ½ cup grated Parmigiano-Reggiano cheese
- ½ cup grated Pecorino Romano cheese
Instructions
- Whisk water, polenta, and salt together in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select Porridge setting according to manufacturer’s instructions; set timer for 10 minutes. Allow 5 to 10 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Add butter and cream. Whisk until polenta is smooth and lump-free. Stir in Parmigiano-Reggiano and Pecorino Romano cheeses and whisk until melted and well combined.
Nutrition Facts
| Calories | 376 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 61 mg |
| Dietary Fiber | 3 g |
| Protein | 14 g |
| Saturated Fat | 13 g |
| Sodium | 1060 mg |
| Sugars | 2 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
The Instant Pot is my lifesaver! So easy and delicious! Instead of cheese, I sweetened it with Maple Syrup!
I really wanted this to work, but it was a disaster – the lumpiest result I have ever had. It was pretty much inedible. I followed directions exactly. Sorry!
Easy, fool-proof and delicious!