Creamy Polenta


  • 3 tbsp unsalted butter
  • 1 small shallot
  • 1 cup corn meal
  • 4 cups water
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese
  • 1 tsp salt
  • Select SAUTÉ, HIGH. Select START.
  • Add 1 tbsp butter into the inner pot and melt it.
  • Add diced shallot and sauté for one minute.
  • Add the corn meal, water, and salt into the inner pot and mix.
  • Set the timer to 7 minutes (00:07), stirring occasionally.
  • Once the timer goes off, the polenta should be creamy, and the individual grains are cooked. If not, cook for another 2-3 minutes.
  • Select CANCEL. Add the remaining butter to the polenta until partially melted.
  • Mix the Parmigiano-Reggiano cheese into the polenta until the cheese has melted.
  • Place the Pressure Cooking Lid and let sit for 5 minutes.
  • Remove polenta from inner pot, serve. Salt to taste.
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