Pressure Cooker Polenta

Serves 4 in about 12 minutes. Parmesan cheese goes in first, and basil leaves chiffonade finishes the pot.

Ingredients

• 4 ¼ cups water or broth
• 4 tbsp butter
• ½ tsp salt (or more to taste)
• 1 cup polenta (aka, coarse corn meal, coarse corn grits)
• 1 cup parmesan cheese grated
• ¾ cup milk (or half and half)
• ½ tsp pepper
• 8 oz feta cheese crumbled
• ⅔ cup milk
• ½ cup sun dried tomatoes chopped
• 8 large basil leaves chiffonade (sliced in ribbons)
• Salt to taste

Method

1. Press the Sauté (normal, medium heat) button on the pressure cooker.
2. Tip in the water, butter, and salt. Heat to a simmer.
3. Beat in the polenta, and put the lid on the pot. Set the steam release knob to the Sealing position.
4. Cancel the Sauté function (usually by pressing the Keep Warm/Cancel button).
5. Press the Manual (or Pressure Cook) button, and then the + or - button to select 7 minutes (4 minutes for the quick cooking variety). When cook cycle ends, turn off the pressure cooker and let the pot naturally release the pressure for 10 minutes.
6. When the pin in the lid drops, open the lid and stir the polenta well, scraping up any that may have stuck to the bottom of the pot.
7. Plate with your favorite sauce or toppings.
8. After you have opened up the pot when polenta is done cooking, stir it well and add the parmesan cheese. Mix to incorporate.
9. Mix in the milk.
10. Taste and adjust salt to if needed.
11. Plate warm.
12. After you have opened up the pot when polenta is done cooking, stir it well and add the feta cheese. Mix to incorporate.
13. Mix in the milk, sun dried tomatoes, and the basil.
14. Taste, and adjust salt if needed.
15. Plate warm.

More instant pot ideas are in the instant pot collection.