Sweet Corn Polenta with Cherry Tomatoes

This creamy polenta is bursting with peak summer flavor thanks to fresh corn, juicy cherry tomatoes, and savory Parmesan cheese. Cooked to perfection in your Instant Pot, it’s a comforting and affordable yet vibrant dish that’s equally at home as a side or vegetarian main.

INSTRUCTIONS

1. Set the Instant Pot to Sauté – High/More for 8 minutes. Add 3 tablespoons of butter and melt until foaming. Stir in the garlic and sauté until fragrant, about 1 minute. Add the corn kernels and cook for 3–4 minutes, stirring occasionally, until golden.
2. Remove 1 cup of the sautéed corn and set aside.
3. Stir in the polenta, 4½ cups water, and a generous pinch of salt. Scrape up any browned bits from the bottom.
4. Lock the lid and Pressure Cook on High for 9 minutes. When the timer ends, quick release the pressure.
5. Stir in the remaining 2 tablespoons of butter and ¾ cup Parmesan until creamy. Add ½ to ¾ cup more water if a looser texture is desired.
6. Meanwhile, in a small bowl, combine the diced cherry tomatoes, scallions, and the reserved corn. Season lightly with salt and pepper.
7. Spoon the polenta into serving bowls. Top with the cherry tomato mixture, an extra sprinkle of Parmesan, and freshly ground black pepper.
8. Serve immediately as polenta thickens as it sits.