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Soft Polenta with Easy Toppings (Fast & Slow)
Thick, creamy polenta is a breeze to make in a pressure cooker, as the cooking is completely hands-off. This polenta is not enriched with butter or cheese, so the sweetness of the corn is front and center. A simple topping (recipes below; each makes enough for four servings) can turn a bowl of plain polenta into a light meal or a delicious first course. Polenta also is a perfect accompaniment to many stews and braises, such as Tuscan Beef and Black Pepper Stew, or serve it in place of pasta with Short Rib Ragu.
4
Servings
Don't use fine yellow cornmeal, which cooks up pasty and gluey. For the best flavor and texture, use coarse stoneground cornmeal; steel-ground cornmeal has less flavor. We especially liked Bob's Red Mill Organic Polenta Corn Grits (cornmeal).
FAST: 1¼ hours
Slow: 5½ to 6½ hours
10 minutes active
Ingredients
-
1½
cups coarse stoneground yellow cornmeal
-
Kosher salt and ground black pepper
Directions
-
01In a 6-quart Instant Pot, whisk together 7½ cups water, the polenta and 2½ teaspoons salt.
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GET DIGITAL & PRINTThis is the first time I've ever gotten a "burn" error on my Instant Pot. The recipe couldn't be simpler, so I'm baffled about what went wrong. I scraped the caked-on cornmeal from the bottom of the pot, cleaned it, and tried again, and the same thing happened. Used Bob's Red Mill Coarse Stone-ground Cornmeal. Any idea why this happened? I'm loathe to try again without knowing what to change to get a different result.
Easy toppings aren't listed.