Soft Creamy Polenta is very similar to soft Indian Upma and one of the untlimate comfort foods! Instead of slaving over the stove trying to stir the thickening polenta which bubbles and spits blobs of boiling hot stuff everywhere including the chef, just pop it in the Instant Pot or pressure cooker and... Et Viola! Delicious Polenta without stress!
Baked polenta is an alternative to this recipe; it works well but requires 1.5 hours of baking time and needs a little more oversight.
Top warm polenta with your favorite Indian curries or Italian ragus and you will have a sumptuous dinner. Try Pepperonata, Mushroom Ragu or Borlotti Bolognese over piping hot creamy polenta for a hearty warming meal.
NOTES:
Adjust the amount of water to make the polenta firmer or softer.
The cooked polenta solidifies when cold. It maybe warmed with a small amount of water or sliced and pan-toasted and served with your favorite toppings.
Fresh or reheated polenta sprinkled with sweet spices, toasted nuts, and fresh or dried fruit makes a fantastic breakfast/brunch treat.
4 Servings
INGREDIENTS:
1 cup dry Polenta (coarse cornmeal)
1 tsp Salt
Freshly ground Black Pepper
3-4 cups boiling water
3-4 Tbsp Fresh Herbs (Sage and Basil)
2 Tbsp Vegan Butter Sub or Olive Oil (optional)
2-4 oz Vegan Parmesan (optional)
METHOD:
Place polenta in the Instant Pot bowl. Add salt and a generous amount of pepper.
Stir in the boiling water and whisk thoroughly to combine.
Follow manufacturer's directions to cook the polenta for 9 minutes at high pressure in the Instant Pot. When timer goes off, allow the pressure to decrease naturally and completely before opening. Alternately, use a regular pressure cooker for 9 minutes after pressurizing according to manufacturer's directions.
Stir in the fresh herbs and any of the optional ingredients into the hot polenta. Taste and adjust the seasonings.
Serve hot with additional pepper and your favorite toppings of stews or sauces.
Enjoy!!
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