Instant Pot Herbed Polenta
The Instant Pot makes the best and the easiest polenta!
Servings 8
Calories 137kcal
Ingredients
- 2 tablespoons butter unsalted
- 1 shallot finely chopped
- 2 teaspoons sage fresh, chopped
- 2 teaspoons rosemary fresh, chopped
- 2 teaspoons thyme fresh, chopped
- 4 cups broth chicken or vegetable
- 1 cup polenta not quick cooking
- ½ cup Parmesan cheese grated
- ¼ cup milk
- 3 tablespoons parsley fresh, chopped
- ¼ teaspoon nutmeg
Instructions
- Set the pressure cooker to sauté and add the butter. When the butter has melted add the shallot, sage, rosemary and thyme. Cooking stirring for about 4 minutes until the shallots have softened. Add the broth and ¼ teaspoon of salt. When the broth comes to a simmer, slowly whisk in the polenta.
- Lock on the lid and set the pressure cooker to low for 8 minutes. Make sure the steam valve is set to sealing and that the keep warm feature is turned off (if you can do that, otherwise turn it off after the timer goes off.)
- When the time is up, turn off the keep warm feature and let the pressure drop naturally for 15 minutes. Then release the pressure. Stir in the cheese, milk, parsley and nutmeg. Season with salt and pepper.
- Serve immediately for soft polenta. For cakes, grease a ¼ sheet pan with butter and pour the polenta in it and lay a piece of wax paper or parchment paper over the top. Refrigerate for 4 hours or until solid. Cut into slices and roast in a 500 oven for 20 minutes or sauté in a nonstick pan over medium high heat with a little olive oil for about 3 minutes per side.
Nutrition
Calories: 137kcal | Carbohydrates: 18g | Protein: 4g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 599mg | Potassium: 61mg | Sugar: 1g | Vitamin A: 590IU | Vitamin C: 3.1mg | Calcium: 87mg | Iron: 0.5mg