Ingredients
4
4 servings
- •3.75 cups water
- •1 cup polenta
- •0.5 teaspoon salt
- •3 tablespoons butter
- •2 tablespoons heavy cream
- •0.5 cup grated Parmigiano-Reggiano cheese
- •0.5 cup grated Pecorino Romano cheese
Instructions
- Whisk water, polenta, and salt together in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select Porridge setting according to manufacturer's instructions; set timer for 10 minutes. Allow 5 to 10 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add butter and cream. Whisk until polenta is smooth and lump-free. Stir in Parmigiano-Reggiano and Pecorino Romano cheeses and whisk until melted and well combined.
Nutritional Facts
Per 4 servings
- Calories: 376
- Carbohydrate: 32g
- Fat: 22g
- Fiber: 3g
- Protein: 14g
- Sugar: 2g
Related Recipes
How to Make Perfect Polenta
Basic Cheese Polenta
Italian Polenta Casserole
Baked Polenta with Fresh Tomatoes and Parmesan
Creamy Parmesan Polenta
Easy Polenta with Tomato Sauce
Cheesy Polenta
Easy Oven-Baked Real Polenta (Not Instant)
Cheesy Polenta Casserole
Instant Pot® Italian Sausage and Polenta
Polenta
