1½ cup polenta, (not quick-cooking)
Kosher salt
½ cup Parmesan, grated
3 tbsp unsalted butter
Whisk the polenta, 6 cups of water, and 2½ teaspoons of salt together in the insert of a 6-quart Instant Pot® until combined. Turn the pot to the saute setting and bring to a boil.
Whisk well, then follow the manufacturer’s guide for locking the lid and preparing to cook. Set to pressure cook on High setting for 10 minutes.
After the pressure cook cycle is complete, follow the manufacturer’s guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Whisk the polenta until smooth.
Whisk in the Parmesan, then the butter. Cover with the lid and set on warm setting until ready to serve.
Sugar: 1g
:
Calcium: 101mg
Calories: 230kcal
Carbohydrates: 32g
Cholesterol: 21mg
Fat: 8g
Fiber: 1g
Iron: 1mg
Monounsaturated Fat: 2g
Polyunsaturated Fat: 1g
Potassium: 64mg
Protein: 7g
Saturated Fat: 5g
Sodium: 135mg
Trans Fat: 1g
Vitamin A: 325IU
