Pressure Cooker Polenta Recipe

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Pressure Cooker Polenta Recipe

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This Italian classic is so simple to make, you can now make it any night of the week. —Elisabeth Matelski, Boston, Massachusetts
MAKES:
14 servings
TOTAL TIME:
Prep: 10 min. Cook: 15 min./batch + releasing
MAKES:
14 servings
TOTAL TIME:
Prep: 10 min. Cook: 15 min./batch + releasing

Ingredients

  • 13 cups reduced-sodium chicken broth, divided
  • 1 medium onion, finely chopped, divided
  • 3 garlic cloves, minced, divided
  • 2 bay leaves, divided
  • 2 teaspoons salt, divided
  • 3 cups yellow cornmeal, divided
  • 1 cup half-and-half cream, divided
  • 1 cup shredded Parmesan cheese, divided
  • 1/4 cup butter, cubed, divided
  • 1 teaspoon pepper, divided
  • Additional shredded Parmesan cheese

Directions

In a 6-qt. electric pressure cooker, combine 6 cups broth, 1/2 the onion, 1/2 the garlic, 1 bay leaf and 1 teaspoon salt. Select saute setting; bring broth mixture to a simmer. Gradually whisk in 1-1/2 cups cornmeal. Press cancel setting to reset.
Lock lid; make sure vent is closed. Select porridge setting, and set time for 8 minutes. When finished cooking, allow pressure to naturally release for 15 minutes, then quick-release any remaining pressure according to manufacturer's directions. Discard bay leaf.
Whisk in 1/2 cup cream, 1/2 cup cheese, 1/2 cup broth, 2 tablespoons butter and 1/2 teaspoon pepper until smooth. Repeat to cook remaining ingredients. If desired, serve with additional cheese. Yield: 14 servings (1 cup each).
Originally published as Pressure Cooker Polenta in One Pot Instant Pot Winter 2017

  • 13 cups reduced-sodium chicken broth, divided
  • 1 medium onion, finely chopped, divided
  • 3 garlic cloves, minced, divided
  • 2 bay leaves, divided
  • 2 teaspoons salt, divided
  • 3 cups yellow cornmeal, divided
  • 1 cup half-and-half cream, divided
  • 1 cup shredded Parmesan cheese, divided
  • 1/4 cup butter, cubed, divided
  • 1 teaspoon pepper, divided
  • Additional shredded Parmesan cheese
  1. In a 6-qt. electric pressure cooker, combine 6 cups broth, 1/2 the onion, 1/2 the garlic, 1 bay leaf and 1 teaspoon salt. Select saute setting; bring broth mixture to a simmer. Gradually whisk in 1-1/2 cups cornmeal. Press cancel setting to reset.
  2. Lock lid; make sure vent is closed. Select porridge setting, and set time for 8 minutes. When finished cooking, allow pressure to naturally release for 15 minutes, then quick-release any remaining pressure according to manufacturer's directions. Discard bay leaf.
  3. Whisk in 1/2 cup cream, 1/2 cup cheese, 1/2 cup broth, 2 tablespoons butter and 1/2 teaspoon pepper until smooth. Repeat to cook remaining ingredients. If desired, serve with additional cheese. Yield: 14 servings (1 cup each).
Originally published as Pressure Cooker Polenta in One Pot Instant Pot Winter 2017

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