Quick Salt and Pepper Polenta


  • 1 cup polenta
  • 4 cups Water
  • 1 tsp kosher salt
  • 1/8 tsp pepper
  • 3 tbsp butter
  • 4 oz good quality pecorino cheese
  • Additional grated pecorino
  • Using the display panel select the SAUTE function.
  • Add polenta, warmed water, salt and pepper in the Instant Pot and whisk to combine.
  • Bring to a simmer, then whisk again.
  • Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- buttons and program the Instant Pot for 0 minutes.
  • When the time is up, let the pressure release naturally for 10 minutes, then quick-release the remaining pressure.
  • Whisk the polenta until well-combined and creamy.
  • Add butter and stir to combine. Add pecorino a little at a time, whisking until melted. Adjust seasonings as needed.
  • Serve--a wide, shallow bowl is traditional--topped with additional pecorino, salt and a generous grind of pepper.
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