Herbed Polenta


  • 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
  • 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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