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Soft Polenta with Easy Toppings (Fast & Slow)

Soft Polenta with Easy Toppings (Fast & Slow)

  • Makes
    4 servings
  • Cook Time
    1¼ hours
  • Slow Cook Time
    5½ to 6½ hours
  • Active time plus cooling
    10 minutes active
  • Rating

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.

Tip

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).

Ingredients
  • 1½

    cups coarse stoneground yellow cornmeal

  • Kosher salt and ground black pepper

Step 1

In a 6-quart Instant Pot, whisk together 7½ cups water, the polenta and 2½ teaspoons salt.

Step 2

Lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 20 minutes.

When pressure cooking is complete, let the pressure reduce naturally for 20 minutes, then quick-release any remaining steam by moving the pressure valve to Venting.

Press Cancel, then carefully open the pot.

Step 3

Whisk the polenta until creamy, then taste and season with salt and pepper. Let stand for about 10 minutes to thicken slightly, then stir again and serve.

Step 4

In a small bowl, stir together ⅓ cup salted roasted pistachios (chopped), ⅓ cup dried apricots (chopped), 2 tablespoons white balsamic vinegar and 2 tablespoons extra-virgin olive oil.

Spoon onto individual bowls of polenta, then sprinkle with 1 ounce (½ cup) finely grated Parmesan cheese and drizzle with olive oil.

Step 5

In a small bowl, whisk together ¼ cup fig jam, 1 tablespoon extra-virgin olive oil and ½ teaspoon ground black pepper.

Spoon onto individual bowls of polenta, then top with 3 ounces thinly sliced prosciutto (cut into thin strips) and 2 ounces Manchego or Parmesan cheese (shaved with a vegetable peeler), then drizzle with olive oil.

Step 6

In a small microwave-safe bowl, combine ¼ cup honey and a 5-inch sprig fresh rosemary, making sure the rosemary is fully submerged.

Microwave on high until the honey is bubbling, about 1 minute. Divide 3 ounces gorgonzola (crumbled) evenly among individual bowls of polenta, then drizzle with the rosemary honey.

Sprinkle with ground black pepper and drizzle with extra-virgin olive oil.

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