Meatball Sliders
Herbed Polenta
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The Instant Pot makes perfect polenta without the laborious stirring stovetop polenta recipes require. The gentle heat of cooking on low pressure means you’ll get smooth, creamy polenta that won’t stick to the bottom of the pot. The blend of parsley, sage, rosemary, and thyme gives this soft polenta a woodsy flavor that lends itself to being served alongside hearty meat dishes like pot roast and braised lamb.
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
4-6 servings
|
Ingredients
- 2 tablespoons unsalted butter
- 1 large shallot finely chopped
- 2 teaspoons fresh sage leaves chopped
- 2 teaspoons fresh rosemary chopped
- 2 teaspoons fresh thyme leaves chopped
- 4 cups chicken or vegetable broth homemade or low-sodium store-bought
- salt
- 1 cup polenta not quick-cooking
- 1/2 cup Parmesan cheese grated
- 1/4 cup milk
- 3 tablespoons fresh Italian parsley chopped
- 1/4 teaspoon nutmeg freshly grated
- pepper
Ingredients
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Instructions
- Place the butter in the pot, select Sauté, and adjust to More/High heat. When the butter has melted, add the shallot, sage, rosemary, and thyme and cook, stirring frequently, until the shallot is tender, 4 minutes. Add the broth and
1/2 teaspoon salt. When the liquid comes to a simmer, gradually whisk in the polenta. Press Cancel. - Lock on the lid, select the Manual or Pressure Cook function, and adjust to Low pressure for 8 minutes. Make sure the steam valve is in the “Sealing” position and that the “Keep Warm” button is off.
- When the cooking time is up, let the pressure come down naturally for 15 minutes and then quick-release the remaining pressure. Unlock the lid and remove the pot from the appliance. Stir in the cheese, milk, parsley, and nutmeg. Season with salt and pepper.
- Serve immediately as soft polenta, or transfer it to a container and refrigerate until solid. To reheat solid polenta, cut it into
1inch thick slabs and sauté them in olive oil in a nonstick pan over medium-high heat until crispy, 3 minutes per side.
Recipe Notes
Solid polenta can be refrigerated, tightly wrapped in plastic, for up to 5 days.
The following recipes are excerpted from INSTANT POT® ITALIAN © 2018 by Ivy Manning. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
Ivy Manning is a Portland, Oregon based freelance food writer and author of Williams Sonoma Weeknight Vegetarian, Better From Scratch, Crackers and Dips: More Than 50 Homemade Snacks, The Adaptable Feast: Satisfying Meals for the Vegetarians, Vegans and Omnivores At Your Table, and The Farm to Table Cookbook: The Art of Eating Locally.
Ivy's work regularly appears in Cooking Light, Fine Cooking, Clean Eating, and Every Day with Rachel Ray. Visit her at www.ivymanning.com and on Instagram at Ivy_Manning
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