Instant Pot® Polenta

Published on September 5, 2019

• 3 ¾ cups water

• 1 cup polenta

• ½ teaspoon salt

• 3 tablespoons butter

• 2 tablespoons heavy cream

• ½ cup grated Parmigiano-Reggiano cheese

• ½ cup grated Pecorino Romano cheese

1. Whisk water, polenta, and salt together in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select Porridge setting according to manufacturer’s instructions; set timer for 10 minutes. Allow 5 to 10 minutes for pressure to build.

2. Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Add butter and cream. Whisk until polenta is smooth and lump-free. Stir in Parmigiano-Reggiano and Pecorino Romano cheeses and whisk until melted and well combined.

I Made It

Nutrition Facts (per serving)

376Calories22g Fat32g Carbs14g Protein

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Nutrition FactsServings Per Recipe4Calories376% Daily Value *Total Fat22g28%Saturated Fat13g63%Cholesterol61mg20%Sodium1060mg46%Total Carbohydrate32g12%Dietary Fiber3g10%Total Sugars2gProtein14gVitamin C12mg60%Calcium350mg27%Iron4mg21%Potassium36mg1%

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