A warm creamy bowl of polenta is a dream come true. Simple food at it's finest. A starting point for something spectacular, or a comforting meal all on its own.Creamy polenta is one of my all-time favorite side dishes/ base foods. Top with perfectly sauteed mushrooms, or a turkey ragu, or quickly sauteed greens, or spicy roasted vegetables. The options are endless, the meal is utterly satisfying.
The problem, however, resides in the temperamental nature of polenta. Must be stirred, frequently, using a wooden spoon, in a counter-clockwise motion (or was it clockwise?).
I typically give up on polenta before I've even begun. Until I discovered that a pressure cooker + polenta = true love forever.
Let me pause on the polenta for the quickest second to tell you I am still not a full instant pot convert. If you watch my insta-stories you would have seen yet another instant pot fail a few days ago. This may sound odd, me telling you that I am failing at the instant pot while simultaneously giving you an instant pot recipe.
Here's the thing. I am a truth teller. To a fault. I have always been (it's a Scorpio thing). My friends and family know if they want to know the truth about anything, I am the person to talk to. I just don't know how to be any other way. Therefore, when it comes to recipes and new kitchen gadgets I will always tell you my truthful, unbiased opinion.
In regards to the instant pot, that truth is that I'm just not sure about it yet. It is brilliant for soups, homemade stock, and most vegetarian recipes. I have had great success with beans and grains, but protein is a whole different story. I am just not sure I believe all of you out there that are claiming delicious results when cooking protein. I'm hoping I just haven't figured out the trick yet (but why does there have to be a trick??). Mark Bittman wrote in a New York Times article last month that he has become an instant pot convert, but mainly for grains and beans (we are in agreement) and he has also had recent great success with “small pigs' tongue, “cooked in the instant pot for 30 minutes, I then cooled them, sliced them, and crisped them up in oil, with mustard and breadcrumbs — “deviled,” as they used to say.” Thank you, Mr. Bittman, but I won't be cooking pigs' tongue anytime soon.
This brings us back to the polenta. The instant pot makes perfect porridge. Every. Single Time. Perfect, hands-off, porridge. Steel cut oats, quinoa porridge, teff porridge (recipe coming soon, my new morning obsession), and polenta. Yes, polenta is essentially porridge. Ground corn that turns into a creamy dreamy porridge-like dish. Score! It has been a polenta party in my house ever since this discovery. Polenta without the stirring, brilliant.
[clickToTweet tweet=”Polenta without the stirring. It does exist.” quote=”Polenta without the stirring. It does exist.”]
It feels like it shouldn't work, and when you first lift the lid (once pressure has been released) it will look like it hasn't worked.
Proof.
But this is the time to get your stirring in. As soon as you lift the lid, take your wooden spoon (I like to use a flat-edged wooden spatula for this) and really work it out. Stir, stir, stir until you get that creamy texture you are after. So technically there is stirring, but not for a consecutive 40 minutes (as in original polenta).
Once you have this perfect polenta what do you do with it?
The Best Toppings For Polenta
- Simple: a pat of butter, sea salt, and cracked black pepper. Top with freshly grated Parmigiano Reggiano cheese. (individual bowls: 1 tbsp butter, 2 tbsp cheese, 1/4 tsp each salt and pepper)
- Swirl pesto throughout and top with roasted broccoli.
- Top with an organic turkey or beef bolognese
- Top with spicy roasted root vegetables
- Top with perfectly sauteed garlicky dark leafy greens, like kale, spinach or swiss chard
- Top with roasted mushrooms and a drizzle of truffle oil. Finish with few shavings of Parmigiano Reggiano cheese
You can get super creative with polenta toppings! Here are my favorite 4 polenta topping recipes!
Polenta is naturally gluten-free (but please remember that corn is technically a starch, not a vegetable), and incredibly satisfying. Go ahead and add polenta to your meal plan next week, you won't be sorry.
I use Bob's Red Mill organic polenta, you will want to find a medium-grind cornmeal not quick cooking or instant polenta.
Easy Creamy Polenta in the Instant Pot
Ingredients
- 1 cup polenta
- 4 cups water (or vegetable broth)
- 1/2 tsp sea salt
Instructions
- Add polenta, water, and salt to instant pot. Stir well. Lock the lid in place and turn the valve to the sealing position.
- Use the “porridge” setting, which will pressure cook the polenta for 20 minutes.
- Once the polenta is finished allow the instant pot to naturally release pressure. If you attempt quick release you will have splatters of polenta all over your kitchen. I know from experience 😉
- Once pressure has naturally released open lid and stir well with a flat edge wooden spoon.
- Add your favorite mix-in's or toppings. Simple butter, salt, pepper, and parmesan cheese works quite well.
Notes
- Simple: a pat of butter, sea salt, and cracked black pepper. Top with freshly grated Parmigiano Reggiano cheese. (individual bowls: 1 tbsp butter, 2 tbsp cheese, 1/4 tsp each salt and pepper)
- Swirl pesto throughout and top with roasted broccoli.
- Top with an organic turkey or beef bolognese
- Top with spicy roasted root vegetables
- Top with perfectly sauteed garlicky dark leafy greens, like kale, spinach or swiss chard
- Top with roasted mushrooms and a drizzle of truffle oil. Finish with few shavings of Parmigiano Reggiano cheese
Nutrition
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Four Healthy Polenta Toppings!
Sharon Santibanez says
“4 cups water (or ” …… “or” what?
Abra Pappa, MS, CNS, LDN says
Hi Sharon! Sorry about that it was deleted in an update, fixed now – the “or” is vegetable broth but 90% of the time I use water.
Watty says
This is my go to recipe! My husband, who never enjoyed it just asked for it! We eat ours with Italian meatballs and homemade sauce. Thank you for making this so easy!
Abra Pappa, MS, CNS, LDN says
Love hearing that! Thanks for sharing!
ron glee says
Yes! Very easy, creamy delicious. I added to your recipe cheese I had on hand, in this case Gouda.
Just lade pieces on top of the stirred polenta. Topped with green onions.
Yum, thanks!
Abra Pappa, MS, CNS, LDN says
Yay! Sounds delicious I love the addition of gouda!