Description
Discover the easiest way to make creamy, delicious Instant Pot polenta. This pressure cooker method slashes the cooking time in half! And no nasty burns from the incessant splatters from polenta!
Ingredients
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1 cup coarsely ground cornmeal
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4.5 cups chicken or vegetable broth
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1 tsp kosher salt
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2 tbsp unsalted butter
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4 ounces whipped cream cheese
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1/2 cup grated Parmesan cheese
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¼ cup heavy whipping cream
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Freshly ground black pepper (to taste)
Instructions
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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.
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When removing the lid, you will notice the polenta can look a bit runny or watery, not to worry! Whisk the polenta to smooth out, then add the butter and whisk again until incorporated. Add in your cheeses and cream. Adjust the salt to taste.
Notes
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You can use ANY cheese you want! Mascarpone, blue cheese, brie even cheddar! Just be careful cheddar will make it very thick!
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You can make this recipe vegan by using veggie broth and using some vegan cream cheese and nutritional yeast.
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I like to use whipped cream cheese because it makes incorporating it easier into the polenta.
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Add a bit more parmesan cheese and some freshly cracked black pepper on top and make it a cacio e pepe!
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When venting, I always add a towel on top of the steam vent so that it doesn’t splatter everywhere.