|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 9g||44%|
|Total Carbohydrate 10g||4%|
|Dietary Fiber 1g||2%|
|Total Sugars 2g|
|Vitamin C 2mg||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Polenta is an Italian porridge of finely-ground cornmeal with a variety of flavor profiles and methods. With this Instant Pot variation, there's no need to linger over the stovetop, constantly stirring in fear of burning the bottom of the pot. This luscious recipe makes the perfect addition to a hearty bolognese, succulent short ribs, or a mushroom ragu.
We swap water for broth and mash in a whole garlic clove to take this side to the next level. If you’re looking to cut calories you can leave out the heavy cream and extra butter—it will still be delicious and go well with a variety of meat or vegetarian dishes.
4 cups vegetable or chicken broth
1 cup quick cooking polenta
1 pinch kosher salt
1 garlic clove
4 tablespoons unsalted butter, divided
1/4 cup heavy cream
1/2 cup parmesan cheese, grated
Fresh herbs (thyme, basil, parsley), chopped, for garnish
Gather the ingredients.
Add the broth, polenta, salt, whole garlic clove, and 2 tablespoons of the butter to the insert of your instant pot. Stir to combine the ingredients.
Tip: If you add hot broth to the pot, the pot will reach pressure quicker and you can save time.
Place the lid on the instant pot, then set to the porridge setting and change the time to 12 minutes.
Once the polenta is finished cooking, allow it to naturally release the pressure. If you do it manually your machine will suck the hot polenta through the vent and create a mess of the machine and your kitchen.
Once the pressure is released, mash the garlic clove into the polenta. Stir in the heavy cream, parmesan cheese, and remaining butter until melted and incorporated.
Serve the polenta immediately with a sprinkle of fresh herbs like thyme, basil, or parsley. Then top with more parmesan cheese and butter, if desired.
- Store the polenta in the refrigerator for up to 3 days.
- You can cut the chilled polenta into cubes and pan fry them to create polenta croutons for a later date.
- Reheat to the same creamy consistency, by adding milk or broth to a pan, cook the polenta, stirring frequently, until it reaches the desired consistency.
- To make this dish vegan, simply replace the butter with vegan butter or olive oil.
- Omit the cream and use a tablespoon of nutritional yeast instead of the parmesan cheese.
Cacio e Pepe
- If you like all things cheesy and peppery, try this classic Italian flavor in this dish.
- Add in a 1/4 cup of pecorino romano cheese along with the parmesan cheese.
- Stir in a tablespoon of cracked black pepper when it has finished cooking.
- Garnish with parsley and grated pecorino cheese.