Simple Bagels
Quick Salt and Pepper Polenta
| By : |
| Prep Time | 0 minutes |
| Cook Time | 25 minutes |
| Servings |
4 servings
|
Ingredients
- 1 cup polenta not quick-cooking
- 4 cups Water warmed
- 1 tsp kosher salt
- 1/8 tsp pepper
- 3 tbsp butter unsalted
- 4 oz good quality pecorino cheese finely grated, or parmesan
- Additional grated pecorino kosher salt and freshly ground pepper to finish
Ingredients
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Instructions
- Using the display panel select the SAUTE function.
- Add polenta, warmed water, salt and pepper in the Instant Pot and whisk to combine.
- Bring to a simmer, then whisk again.
- Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- buttons and program the Instant Pot for 0 minutes.
- When the time is up, let the pressure release naturally for 10 minutes, then quick-release the remaining pressure.
- Whisk the polenta until well-combined and creamy.
- Add butter and stir to combine. Add pecorino a little at a time, whisking until melted. Adjust seasonings as needed.
- Serve--a wide, shallow bowl is traditional--topped with additional pecorino, salt and a generous grind of pepper.
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