Recipe Category: Instant-Pot
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Cheesy Polenta Slow Cooker Recipe
Ingredients
Serves 6
Active Time 10 minutes
Saute; Pressure/Manual (High) Natural Release
- 4 cups chicken broth
- 1 cup polenta (coarse-ground cornmeal)
- ½ cup shredded Mexican cheese blend
- ¼ cup half-and-half
- 3 to 4 teaspoons salted butter
- salt
Method
- Pour the broth into the Instant Pot
- Select SAUTE and bring the broth to a boil
- As soon as it starts to boil, slowly whisk in the polenta
- Select CANCEL
- Secure the lid on the pot
- Close the pressure-release valve
- Select MANUAL and set the pot at HIGH pressure for 7 minutes
- At the end of the cooking time, allow the pot to sit undisturbed until the pressure has released
- Whisk the mixture to blend in any unabsorbed water
- Whisk in the cheese, half-and-half, and butter and season with salt
- Allow the polenta to stand for 5 minutes to thicken slightly before serving
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