Cheesy Herbed Polenta
Polenta is often considered a labor-intensive dish that requires constant attention to continue stirring throughout the 30-minute stovetop cooking time. However, I recently began using a different technique to cook polenta, covering it and letting it cook unattended, save a few occasional stirs. It turned out so well, I knew the grain would be perfect in the Instant Pot, where it takes even less effort. It’s a delicious accompaniment to a whole roasted chicken and blanched vegetables. Jar Size 2 1/2 cups
Servings Prep Time
4-6Servings 5minutes
Cook Time
10minutes
Servings Prep Time
4-6Servings 5minutes
Cook Time
10minutes
Ingredients
Dry ingredients
  • 2cups polenta
  • 1/2tsp sea salt
  • 1tablespoon dried Italian herb blend
  • 1/4cup dried Parmesan cheese
For cooking and serving
  • 8cups chicken brothor water
  • 2tablespoons butteroptional
Instructions
  1. Preparation: Layer the dry ingredients in the jar in the order listed.
  2. To Cook: Place all of the jarred ingredients into the Instant Pot. Add 8 cups of chicken broth or water. Stir to mix. Cover with the lid and ensure the vent is in the “Sealed” position. Pressure Cook or Manualon High for 10 minutes. Manually release the steam pressure. Remove the lid and stir thoroughly. Cover with the lid once again and place the vent into the “Sealed” position. Pressure Cook on high for another 5 minutes. Allow the pressure to release naturally for 10 minutes, then release any remaining pressure manually. Stir in the butter, if using.
Recipe Notes

Ingredient Tip: To make this dish vegetarian, substitute the chicken broth with water.