Creamy Polenta (Instant Pot)

I loved this restaurant back in Chicago called Mana Food Bar. They closed since we moved back to Michigan, unfortunately, but this was one of my absolute favorite side dishes of theirs! Creamy and delicious and paired with braised collard greens in this picture.

instant pot polenta.JPG

INGREDIENTS

1 1/2 cups polenta (not quick-cooking)
Kosher salt
1/2 cup grated Parmesan 
3 Tbsp unsalted butter
 

DIRECTIONS

  • 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.

Dinner, VegetarianMarie KellyMilford Kitcheninstant pot, polenta, side dishComment