Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
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Pressure Point
Instant Pot Polenta
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- Level: Easy
- Total: 30 min
- Active: 10 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 245
- Total Fat
- 10 g
- Saturated Fat
- 6 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 7 g
- Cholesterol
- 24 mg
- Sodium
- 174 mg
No more being chained to the stove, stirring incessantly, on polenta night. Now you can combine it all, and it's done in no time.
- Level: Easy
- Total: 30 min
- Active: 10 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 245
- Total Fat
- 10 g
- Saturated Fat
- 6 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 7 g
- Cholesterol
- 24 mg
- Sodium
- 174 mg
Ingredients
Directions
Special equipment:
a 6- or 8- quart Instant Pot® multi-cooker- 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.
Cook’s Note
Settings may vary on your Instant Pot® depending on the model. Please refer to manufacturer's guide.
