Cheesy Herbed Polenta

Polenta is often considered a labor-intensive dish that requires constant attention to continue stirring throughout the 30-minute stovetop cooking time. However, I recently began using a different technique to cook polenta, covering it and letting it cook unattended, save a few occasional stirs. It turned out so well, I knew the grain would be perfect in the Instant Pot, where it takes even less effort. It’s a delicious accompaniment to a whole roasted chicken and blanched vegetables. Jar Size 2 1/2 cups

Cuisine

Italian

Course

Soup

Difficulty

Medium

Duration

15-30 min

Diet

Gluten Free

Cooking Technique

Pressure Cook

Keywords

15-30 min, 4-6 servings, butter, chicken broth, contributed, cook 10 min, dried italian herb blend, dried parmesan cheese, gluten free, italian, medium, Pamela Ellgen, polenta, prep 5 min, pressure cook, sea salt, soup

Prep Time

5 min

Cook Time

10 min

Servings

4-6 Servings

Ingredients

2 cups polenta
1/2 tsp sea salt
1 tablespoon dried Italian herb blend
1/4 cup dried Parmesan cheese
8 cups chicken broth
2 tablespoons butter

Instructions

Preparation: Layer the dry ingredients in the jar in the order listed.
To Cook: Place all of the jarred ingredients into the Instant Pot. Add 8 cups of chicken broth or water. Stir to mix. Cover with the lid and ensure the vent is in the “Sealed” position. Pressure Cook or Manualon High for 10 minutes. Manually release the steam pressure. Remove the lid and stir thoroughly. Cover with the lid once again and place the vent into the “Sealed” position. Pressure Cook on high for another 5 minutes. Allow the pressure to release naturally for 10 minutes, then release any remaining pressure manually. Stir in the butter, if using.