Creamy Polenta Pressure Cooker Recipe

Creamy Polenta Pressure Cooker Recipe

Ingredients

Serves: 6

Pressure Level: HIGH

Release: QUICK

Time: 10 minutes

• 6 cups water
• 1½ cups coarse-ground polenta
• salt and pepper
• 1½ ounces Parmesan cheese, grated (¾ cup), plus extra for serving
• 3 tablespoons unsalted butter, cut into chunks

Method

HIGH PRESSURE FOR 10 minutes: Combine water, polenta, and 1 teaspoon salt in pressure-cooker pot

1. Lock pressure-cooker lid in place and bring to high pressure over medium-high heat
2. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 10 minutes, adjusting heat as needed to maintain high pressure

QUICK RELEASE PRESSURE:

1. Remove pot from heat
2. Quick release pressure, then carefully remove lid, allowing steam to escape away from you
3. Before Serving:
4. Stir in Parmesan and butter
5. Using wooden spoon, scrape up any polenta that has stuck to bottom of pot then continue to stir until polenta is thick and creamy, about 1 minute
6. Season with salt and pepper to taste
7. Serve with extra Parmesan

VARIATIONS

1. Sun-Dried Tomato and Basil Polenta
2. Add ? cup sun-dried tomatoes, rinsed and chopped, to pot with polenta in step 1
3. Stir ¼ cup chopped fresh basil into cooked polenta with Parmesan and butter
4. Mushroom-Blue Cheese Polenta
5. Omit Parmesan
6. Add ½ ounce porcini mushrooms, rinsed and minced, and 1 sprig fresh thyme to pot with polenta in step 1
7. Sprinkle ¼ cup crumbled blue cheese over polenta before serving

Full List of Polenta Recipes
Full List of Creamy Recipes