Herbed Polenta
By :Instant Pot Italian by Ivy Manning
Print Recipe
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.
Votes: 11
Rating: 2.36
Rate this recipe!
Course Main Course
Cuisine Italian
Difficulty Easy
Browse Category Rice & Pastas
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Cheese, Milk, Polenta
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
Course Main Course
Cuisine Italian
Difficulty Easy
Browse Category Rice & Pastas
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Cheese, Milk, Polenta
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
Votes: 11
Rating: 2.36
Rate this recipe!
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.

16 replies
  1. Pattyirl329
    Pattyirl329 says:

    Just way too many herbs for my taste. The consistency was good, it came out nice and creamy. I will definitely try again with less herbs!

  2. chefpeon
    chefpeon says:

    I only rated it one star because I never had a chance to see how it would come out in the Instant Pot. I followed the recipe to the letter, making sure the broth came to a simmer before I gradually whisked in the polenta. Put on lid, set to low pressure, and after a few minutes I’d get the dreaded “burn” error. Now obviously this recipe worked for other people because i see their reviews, but i couldnt get it to work for me. I have no clue what i did wrong, if anything.

  3. Instant Pot
    Instant Pot says:

    Hi Chefpeon,

    After sauteing ensure to deglaze the inner pot to remove any stuck on bits. If there are any stuck on bits on the bottom of the inner pot when attempting to pressure cook, the Instant Pot will register a heating issue and produce a burn notice.

  4. Instant Pot
    Instant Pot says:

    Hi Prissymakeup,

    The porridge button is not suited for this recipe. Use Manual or Pressure Cook depending on your model.

  5. spielsi
    spielsi says:

    Also got the burn notice although I used more liquid than indicated. The recipe simply doesn’t work. I just cooked it on sauté then with open lid. Very disappointing.

  6. Fishbourne
    Fishbourne says:

    Sadly, i concur with all the burn warning comments. I followed exactly but this recipe does not work as written.

  7. Poke
    Poke says:

    I substituted almond milk and vegan parmasan cheese, and the results were delicuous. Remember to delgaze the pot after the saute mode!

  8. Kraecle
    Kraecle says:

    Mine burned. I was able to scrape the top part off and eat it. I just wish someone would update this recipe because I really want to cook polenta in my IP.

  9. Tacos
    Tacos says:

    Got the burn notice. Did everything the same x2 cause i doubled it. Set it went out to mow the lawn. Came back maybe 30 min later and bam. Burn notice. I opened the lid and 80% of the liquid was gone bit the polenta was pretty tender. So I stired and finished on saute low. But disapointing that you cant even trust the app.

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