Instant Pot Parmesan polenta takes half the time as the traditional route. It is a hands-off recipe and come out perfectly creamy every time.
Ah, winter. You’re still here I see.
The normal soup and stews and pasta aren’t cutting it for me anymore as far as keeping or making me feel cozy.
I mean, my freezer is still stocked full of soups and stews, but I need more.
More variety, amiright?
Polenta, or yellow corn grits as you may find it labeled in the store, is the perfect base for a hearty roast or short rib.
Mushroom-based pasta sauce is also a wonderful topping.
I even like it with a jammy egg on top.
Traditional polenta cooks similarly to risotto.
Lots of ladles full of warm water or broth.
Lots of stirring.
Throw that method out the window!
Instant Pot Parmesan polenta uses regular cooking (NOT QUICK COOKING POLENTA!!! Sorry for shouting).
Mix in water or broth, salt, and pepper.
Pressure cook on high for 9 minutes.
Once the timer sounds, remove the lid, mix in the heavy cream, Parmesan cheese, and butter.
It is soooooooo creamy and flavorful!
Leftover polenta even makes great fries for dunking in sauce.
If you are dairy free, you can totally skip the Parm and use plain, not flavored oat milk.
I don’t think it has as much flavor but the method still works.
You can always use vegan butter or cheese instead too.
To reheat the polenta, I usually add a splash of liquid and pop it in the microwave for a minute.
Stir and then add maybe a splash or two more of broth or milk.
Heat and stir until regenerated.
Let me know if you have tried this recipe.
I also want to know what you served with it, mushrooms/greens or meat?
I like getting new dinner ideas from you guys.
Stay warm and cozy friends.
Instant Pot Parmesan Polenta
Easy, creamy Parmesan polenta made in 9 minutes in the Instant Pot.
Ingredients
- 1 cup regular NOT INSTANT polenta/ yellow corn grits
- 4 cups water or stock
- 1 tsp sea salt or kosher salt, plus more to taste
- 1/4 tsp fresh black pepper, plus more to taste
- 3 tbsp unsalted butter
- 2 tbsp heavy whipping cream
- 1/3 cup finely, freshly grated Parmesan cheese, more for topping
Instructions
- Add the polenta and water/stock to the Instant Pot. Mix in the salt and pepper.
- Secure the lid with the steam vent sealed. Press Pressure Cook, high pressure, and adjust the timer until the display reads 9 minutes.
- When the timer sounds, quick release the pressure, and remove the lid.
- Mix in the butter, heavy cream, and cheese. Add more salt and pepper to taste.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
