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.
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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
Elle says
I’ve used this recipe several times now. Now I can have polenta fairly quickly whenever I want it! Thank you!!!
LC says
I made this recipe last night and I enjoyed it! It truly is a hands off dish. However, I do think you should mention the grind of the cornmeal needed in the actual recipe box as opposed to only in the text above.
Lastly, I dont begrudge ads in the text portion of the post but the three ads in the recipe section were overwhelming and made it difficult to read the actual recipe and cooking instructions. I understand it is a delicate balance between ad placement and user experience but the recipe ads totally missed the mark and were way too obtrusive.
Max says
Hi this is a cool-sounding recipe! I was wondering if this polenta could be transferred to an oven dish and baked like sometimes people do?
AbraPappa says
Not sure, I’ve never tried it. Let me know how it turns out.
Amy Burke says
Polenta is dreamy topped with a poached egg!
Adriana says
Yes, you can bake it. It takes about 40 minutes to bake, plus a few more after. Here’s a link: https://www.finecooking.com/recipe/oven-roasted-polenta
Claire says
Never considered the Instant Pot for my polenta. Each day I find a new and better way to improve my life with it. Last week it was Risotto, now tonight, it was Polenta. I think all the IP’s are a little different. For example, I do not have a porridge function at all on mine. It’s a Duo 5 quart, completely old school, I know. I have two stainless steel inserts for it so I can do quick switch outs. I did the polenta exactly as prescribed with Bob’s Red Mill Polenta and room temp water on Manual 20 minutes and it came out exactly as described, a coagulated pudding w/ liquid at the top. When I stirred it, there were some lightly browned bits at the bottom, but by the time I stirred it to creamy, all traces disappeared.
AbraPappa says
Thanks Claire! I totally agree, risotto and polenta were the IP game changers for me!
Ellie3 says
Haha, I’m going to try recipe but not because honesty is a “Scorpio thing”, cuz it’s actually not, but hiding true feelings is, lol. so it’s funny you said all that. But this looks great and I’m gonna give it a try.
Thanks !
AbraPappa says
Well don’t count on me for accurate astrology, only good recipes! I always thought my “brutal honesty” was a Scorpio trait? But truly I know nothing about astrology.
A S says
Made this in my Ninja Foodi. After opening I discovered almost all the water was at the top with the polenta stuck to the bottom. Tons of lumps that took forever to get out. I’ll just cook on the stove from now on.
AbraPappa says
Aaron this recipe is not for the Ninja Foodi, it is for the Instant Pot, I have no idea if they behave the same way. Furthermore, I very clearly explain multiple times within the post that when you open the instant pot you will have to go ahead and do some vigorous stirring. Once stirred my polenta (which I have made PERFECTLY over 20 times) is creamy and perfectly cooked.
Ashley says
Worked great in my foodi! Followed your instructions exactly but it doesn’t have the porridge mode so I used pressure cook on high for 20 minutes.
AbraPappa says
Fantastic! Thanks for commenting!
Daan Katz says
Looking for an easy instant pot polenta recipe, I found your blog. My polenta is in the Instant Pot right now. Can’t wait for the finished result. 🙂
AbraPappa says
Yay!! Hope it was fantastic 🙂
Daniella says
Forgot to mention ,I eat mine with goat cheese and little bit of milk .
AbraPappa says
Goat cheese polenta is a dream!!! So glad it worked out for you!
Daniella says
Made it today ,it’s the best polenta ever. I have to say adding 2 cups of water extra for double batch worked like a charm. Thank you!
Ashley says
doubled the recipe and it turned out great – by not stirring a pot the whole time I was able to roast golden beets in sage, cayenne, EVOO and pad of butter – grill asparagus with salt and pepper finished with Parm and balsamic – put it all together and it was delicious…
I
Melissa says
To add to my above post, I removed the non-burned polenta from the pot added butter and mixed it well. Then I stirred in some Vermont sharp white cheddar that I cut from the block and shredded.
Next I placed the polenta in a skillet and cracked eggs onto the top. Covered the pan and cooked on medium low until the eggs were soft-poached. I snipped some fresh green onions on top and it was absolutely delicious!
Melissa says
Tried this for the first time today. Instant Pot Ultra message said “BURN” which I have never see before. And yes, polenta was burned and stuck to the bottom.
PS Instant Pot makes the absolute BEST mashed potatoes. Tender without becoming waterlogged and you can mash with the back of a spoon.
Dan says
And IP’s cook at 11 pounds of pressure, stove top pressure cookers cook at 15 lb’s this is for general info
Susan says
Thank you for this recipe! I found it while looking for another one and this one turned out perfectly. I used regular cornmeal and cooked it on the porridge setting just as instructed. Couldn’t be better and I’m so happy to have found it and will be making it again and again.
AbraPappa says
Yay! So glad it turned out well Susan!
John says
Regarding step: approximately how long will natural pressure release take?
Alicia M. says
I was so excited when I came across this recipe because I love polenta but it can be a pain to cook on the stove and my crockpot experience was just ok. But as I began reading comments I got nervous! I have the instant pot duo 6qt. I halfed the recipe. I used a bottle of room temperature filtered water (16.9oz). I sprayed my pan with non stick cooking spray and put it on the porridge setting for 12 minutes. I wasn’t sure since I cut the recipe in half. It got down to a couple of minutes left of pressure cooking and I added a few minutes a couple of times (making sure it didn’t turn to burn mode), totalling 18 minutes. It let it release naturally and it was PERFECT!!!! I couldn’t have cooked it better any other way. This will certainly be my go to from now on! Thanks so much for this recipe!