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White Beans with Greens and Lemon
Mexican Polenta
| By : |
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
3-6 servings
|
Ingredients
- 1 cup green onion sliced,
one whole bunch - 2 teaspoons garlic minced
- 2 cups vegetable broth
- 2 cups Water boiling
- 1 cup corn meal grits
- 1/4 cup cilantro fresh, chopped
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
Ingredients
|
Instructions
- In your Instant Pot on the sauté function, sauté the green onion and minced garlic until fragrant (approximately 2-4 minutes), only adding a small amount of water as needed.
- Add in the vegetable broth, boiling water, corn meal, cilantro, and spices. Stir to mix.
- Lock the lid in place and set to cook on Manual at high pressure for 5 minutes.
- After 5 minutes is up, allow for a natural pressure release for 10 minutes. Quick release any remaining pressure after 10 minutes.
- Stir and serve as is, or place into a glass dish (or dishes) to set! Enjoy!
Jill is a vegetable and plant-food cooking expert, in vegetarian, vegan and gluten-free eating. Her specialty is vegan pressure cooking- on the stove top or with the Instant Pot. She has been teaching cooking at Santa Rosa Junior College for more than 25 years and at conferences across the country including Vegetarian Summerfest, Sonoma County VegFest, Arizona Vegfest, NW Vegfest and the Boston Vegetarian Food Festival. She is the famous author of Vegan Under Pressure and has written three other award winning cookbooks.
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This is similar to a “Tamal en cazuela”. Pretty yumi!.
Burns. It sucks
Hi Lynda, thank you for your feedback. Ensure you de-glaze your inner pot after sauteing the onions and garlic prior to starting any other cooking process as any residual particles may cause burning.
Mine said burn too and i did as you suggested.