30-60 min4-6 servingsceliac

Herbed Polenta

By Ivy Manning

4-6 servings

30-60 min

Easy

Recipe Details

Course: Main Dishes

Difficulty: Easy

Prep Time: 10 min

Cook Time: 25 min

Total Time: 30-60 min

Cooking Technique: Pressure Cook

Cuisine: Italian

Diet: Celiac, Gluten Free

Yield: 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

The Instant Pot makes perfect polenta without the laborious stirring stovetop polenta recipes require. The gentle heat of cooking on low pressure means you’ll get smooth, creamy polenta that won’t stick to the bottom of the pot. The blend of parsley, sage, rosemary, and thyme gives this soft polenta a woodsy flavor that lends itself to being served alongside hearty meat dishes like pot roast and braised lamb.

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.

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.

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About the chef

Ivy Manning

Ivy Manning is a Portland, Oregon-based food and travel writer and author of 10 cookbooks including her most recent title, Tacos A to Z- A Delicious Guide To Inauthentic Tacos (West Margin Press, 2023). Her work regularly appears in Cooking Light, Clean Eating, Eating Well, Better Homes & Gardens, and The Kitchn.com. She is a regular contributor to lifestyle brands like Fitbit, My Fitness Pal and The Spruce Eats. After receiving a Bachelor of Arts in English from the University of Wisconsin-Madison, Manning attended Western Culinary Institute in Portland, Oregon, followed by an externship at the award-winning Paley’s Place restaurant, stints at some of Portland’s best restaurants, and stages in Barbaresco, Italy and Chiang Mai, Thailand. She held the position of Salud Cooking School director at Whole Foods Market in Portland for several years and currently teaches classes at Bob’s Red Mill. Manning lives in a sweet bungalow in Portland, Oregon with her vegetarian husband Gregor, and her rescued Whippets, Astor and Remy. When she’s not in the kitchen, she’s traveling the world to eat, working with the nonprofit Les Dames D’Escoffier Portland, hanging out in international food markets, or doing yoga with goats.

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