Herbed Polenta

By: Instant Pot Italian by Ivy Manning

Herbed Polenta
cuisine icon Cuisine
Italian
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Celiac, Gluten Free
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["Solid polenta can be refrigerated, tightly wrapped in plastic, for up to 5 days.","The following recipes are excerpted from INSTANT POT® ITALIAN © 2018 by Ivy Manning. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved."]
cuisine icon Keywords
30-60 min, 4-6 servings, celiac, chicken or vegetable broth, contributed, cook 25 min, easy, fresh italian parsley, fresh rosemary, fresh sage leaves, fresh thyme leaves, gluten free, italian, main course, milk, nutmeg, parmesan cheese, pepper, polenta, prep 10 min, pressure cook, salt, shallot, unsalted butter

prep icon Prep Time
10 min
cook icon Cook Time
25 min

serving icon Servings
4-6 servings
Ingredients
  • 2 tablespoons unsalted butter
  • 1 large shallot
  • 2 teaspoons fresh sage leaves
  • 2 teaspoons fresh rosemary
  • 2 teaspoons fresh thyme leaves
  • 4 cups chicken or vegetable broth
  • salt
  • 1 cup polenta
  • 1/2 cup Parmesan cheese
  • 1/4 cup milk
  • 3 tablespoons fresh Italian parsley
  • 1/4 teaspoon nutmeg
  • pepper
Instructions
  • Place the butter in the pot, select Sauté, and adjust to More/High heat. When the butter has melted, add the shallot, sage, rosemary, and thyme and cook, stirring frequently, until the shallot is tender, 4 minutes. Add the broth and 1/2 teaspoon salt. When the liquid comes to a simmer, gradually whisk in the polenta. Press Cancel.
  • Lock on the lid, select the Manual or Pressure Cook function, and adjust to Low pressure for 8 minutes. Make sure the steam valve is in the “Sealing” position and that the “Keep Warm” button is off.
  • When the cooking time is up, let the pressure come down naturally for 15 minutes and then quick-release the remaining pressure. Unlock the lid and remove the pot from the appliance. Stir in the cheese, milk, parsley, and nutmeg. Season with salt and pepper.
  • Serve immediately as soft polenta, or transfer it to a container and refrigerate until solid. To reheat solid polenta, cut it into 1inch thick slabs and sauté them in olive oil in a nonstick pan over medium-high heat until crispy, 3 minutes per side.
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