1cupshredded parmesan or pecorino cheese, optional
Instructions
Add polenta, salt and water (or chicken broth) to Instant Pot (mine is a 6 quart). Stir to combine and cover. Set for High pressure or Pressure Cook (depending on your model) for 9 minutes. It will take about 11 minutes to come to pressure.
Once time has elapsed, let the pressure naturally release for 10 minutes (don’t do anything). Release any remaining pressure and carefully remove lid.
Whisk polenta vigorously until creamy. It will appear thin at first but thickens after whisking. Add butter and stir until melted. Stir in cheese, season with black pepper to taste.
Serve immediately. Polenta will continue to thicken as it cools.
Video
Notes
Nutrition information is based on a one cup serving, made with water and including Parmesan cheese.
Add 1 to 2 tablespoons of minced fresh herbs such as chives or parsley for additional flavor. Thyme or sage are also delicious but we'd recommend using less, 1 to 2 teaspoons.
Refrigerate leftover polenta for up to 5 days. When reheating, you may need to stir in additional water, broth, or milk. Polenta can be frozen for a few months. Thaw overnight in the refrigerator before reheating.
If desired, smooth polenta into a loaf pan or shape it into a log. Once it's chilled, slice it and fry it in a bit of olive oil.