Instant Pot Polenta by Emma Laperruque - Recipe Print View

Name: Instant Pot Polenta by Emma Laperruque - Recipe Print View
Ingredients: 1 cup (173 grams) coarse polenta; 4 1/2 cups cups (1,023 grams) water; 1 teaspoon kosher salt; 2 tablespoons unsalted butter; 1/2 to 1 cup grated or crumbled cheese (such as sharp cheddar, Parmesan, pecorino, Gouda, blue), for stirring in and sprinkling on top; 1/2 teaspoon freshly ground black pepper, for stirring in and sprinkling on top, or another ground spice to taste; Fresh herbs (such as minced chives, thyme leaves, finely chopped sage, or roughly chopped parsley), for stirring in and/or sprinkling on top

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Instant Pot Polenta by Emma Laperruque - Recipe Print View

Ingredients

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1 cup (173 grams) coarse polenta4 1/2 cups cups (1,023 grams) water1 teaspoon kosher salt2 tablespoons unsalted butter1/2 to 1 cup grated or crumbled cheese (such as sharp cheddar, Parmesan, pecorino, Gouda, blue), for stirring in and sprinkling on top1/2 teaspoon freshly ground black pepper, for stirring in and sprinkling on top, or another ground spice to tasteFresh herbs (such as minced chives, thyme leaves, finely chopped sage, or roughly chopped parsley), for stirring in and/or sprinkling on top

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Instructions

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Step 1

Combine the polenta, water, and salt in the Instant Pot and whisk. Secure the lid and adjust the pressure release to Sealing. Pressure cook on High for 15 minutes. Let the pressure release naturally for about 10 minutes, then carefully move the pressure release to Venting (I like to cover it with a towel to prevent steam from blasting the nearest wall). Whisk the polenta to smooth out, then add the butter and whisk again until incorporated. At this point, you can stir in any cheese or spices, and adjust the salt to taste. You can also close the lid and use the Keep Warm feature until you’re ready to serve. When you are ready to serve, ladle into bowls or onto plates, then sprinkle with any additional cheese, spices, or herbs.