Herbed Polenta
30-60 min, 4-6 servings, celiac, chicken or vegetable broth, contributed, cook 25 min, easy, fresh italian parsley, fresh rosemary, fresh sage leaves, fresh thyme leaves, gluten free, Instant Pot Italian by Ivy Manning, italian, main course, milk, nutmeg, parmesan cheese, pepper, polenta, prep 10 min, pressure cook, salt, shallot, unsalted butter
Ingreadient
- 2 tablespoons unsalted butter
- 1 large shallot
- 2 teaspoons fresh sage leaves
- 2 teaspoons fresh rosemary
- 2 teaspoons fresh thyme leaves
- 4 cups chicken or vegetable broth
- salt
- 1 cup polenta
- 1/2 cup Parmesan cheese
- 1/4 cup milk
- 3 tablespoons fresh Italian parsley
- 1/4 teaspoon nutmeg
- pepper
Direction
- Place the butter in the pot, select Sauté, and adjust to More/High heat. When the butter has melted, add the shallot, sage, rosemary, and thyme and cook, stirring frequently, until the shallot is tender, 4 minutes. Add the broth and 1/2 teaspoon salt. When the liquid comes to a simmer, gradually whisk in the polenta. Press Cancel.
- Lock on the lid, select the Manual or Pressure Cook function, and adjust to Low pressure for 8 minutes. Make sure the steam valve is in the “Sealing” position and that the “Keep Warm” button is off.
- When the cooking time is up, let the pressure come down naturally for 15 minutes and then quick-release the remaining pressure. Unlock the lid and remove the pot from the appliance. Stir in the cheese, milk, parsley, and nutmeg. Season with salt and pepper.
- Serve immediately as soft polenta, or transfer it to a container and refrigerate until solid. To reheat solid polenta, cut it into 1inch thick slabs and sauté them in olive oil in a nonstick pan over medium-high heat until crispy, 3 minutes per side.
