Post by Catbatty on Jul 8, 2020 4:54:10 GMT -5
We tried a Food Network recipe tonight for POLENTA made in an Instant Pot. WOW WOW WOW I am so impressed. It tasted better than I ever remember. It was also creamier and fluffier. I had hard time not having THIRDS. 
As noted in the recipe I've put together below, we did not add any Parmesan cheese and the butter that we used was *salted* Land o Lakes.
www.foodnetwork.com/recipes/food-network-kitchen/instant-pot-polenta-5449734
* Exported from MasterCook *
Instant Pot Polenta (Cornmeal Mush) _ Inspired by Food Network website
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups polenta (not quick-cooking) - (bulk from Winco)
6 cups water
2 1/2 teaspoons Kosher salt
1/2 cup grated Parmesan - (did not use any)
3 tablespoons unsalted butter - (we used Land o Lakes salted)
FOR SERVING:
More butter, (optional)
Yield: 4 to 6 servings
Special equipment: a 6- or 8- quart Instant Pot® multi-cooker
Whisk the polenta, 6 cups water and 2 1/2 teaspoons 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, 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.
REVIEWS LEFT AT FOOD NETWORK WEBSITE:
Anonymous149 days ago - Good recipe that saved a ton of stirring. Used the bulk polenta corn meal from Whole Foods. It was a touch under done when pressure cooking was done but after I stirred in the cheese and butter and let sit warm for 5-6 min it was done perfectly.
ChefTB551 days ago - Very good! Served with sauteed mushrooms and a side of vegetarian collard greens (Sunny Anderson's recipe). A nice meatless dinner.
Anonymous614 days ago - Worked great! DOUBLED THE RECIPE in my 6-quart Instant Pot Duo and INCREASED THE COOK TIME to 14 minutes. I probably could have set the time for 15 or 16 minutes, since there was still a bit of water left on top.
S(Internet Address):
"https://www.foodnetwork.com/recipes/food-network-kitchen/instant-pot-polenta-5449734"
- - - - - - - - - - - - - - - - - - -
NOTES : No more feeling chained to the stove, stirring incessantly. In the Instant Pot, combine the ingredients, and enjoy polenta in no time.
Level: Easy
Total: 30 min
Active: 10 min
Yield: 4 to 6 servings
Catbatty's notes: Made 7/7/2020 for first time in our 6-qt IP. When time was up, stuck a bit at bottom of pot and had a bit of water on top, but both issues resolved when stirred a bit. The polenta was so flavorful and fluffy and easy to make. I don't know if my imagination but the flavor seemed more noticeable. I now wonder if the normal way of boiling it removes some of the flavor. This is too good to be true. I will never go back to the old way. This Instant Pot is constantly impressing me...and now it gives me perfect polenta? I am thrilled. (We love it warm with butter on top OR molded into a cake or bread pan, refrigerated, then when cooled and solid, cut into squares and fried--and, once plated, buttered like a pancake.)
As noted in the recipe I've put together below, we did not add any Parmesan cheese and the butter that we used was *salted* Land o Lakes. www.foodnetwork.com/recipes/food-network-kitchen/instant-pot-polenta-5449734
* Exported from MasterCook *
Instant Pot Polenta (Cornmeal Mush) _ Inspired by Food Network website
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups polenta (not quick-cooking) - (bulk from Winco)
6 cups water
2 1/2 teaspoons Kosher salt
1/2 cup grated Parmesan - (did not use any)
3 tablespoons unsalted butter - (we used Land o Lakes salted)
FOR SERVING:
More butter, (optional)
Yield: 4 to 6 servings
Special equipment: a 6- or 8- quart Instant Pot® multi-cooker
Whisk the polenta, 6 cups water and 2 1/2 teaspoons 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, 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.
REVIEWS LEFT AT FOOD NETWORK WEBSITE:
Anonymous149 days ago - Good recipe that saved a ton of stirring. Used the bulk polenta corn meal from Whole Foods. It was a touch under done when pressure cooking was done but after I stirred in the cheese and butter and let sit warm for 5-6 min it was done perfectly.
ChefTB551 days ago - Very good! Served with sauteed mushrooms and a side of vegetarian collard greens (Sunny Anderson's recipe). A nice meatless dinner.
Anonymous614 days ago - Worked great! DOUBLED THE RECIPE in my 6-quart Instant Pot Duo and INCREASED THE COOK TIME to 14 minutes. I probably could have set the time for 15 or 16 minutes, since there was still a bit of water left on top.
S(Internet Address):
"https://www.foodnetwork.com/recipes/food-network-kitchen/instant-pot-polenta-5449734"
- - - - - - - - - - - - - - - - - - -
NOTES : No more feeling chained to the stove, stirring incessantly. In the Instant Pot, combine the ingredients, and enjoy polenta in no time.
Level: Easy
Total: 30 min
Active: 10 min
Yield: 4 to 6 servings
Catbatty's notes: Made 7/7/2020 for first time in our 6-qt IP. When time was up, stuck a bit at bottom of pot and had a bit of water on top, but both issues resolved when stirred a bit. The polenta was so flavorful and fluffy and easy to make. I don't know if my imagination but the flavor seemed more noticeable. I now wonder if the normal way of boiling it removes some of the flavor. This is too good to be true. I will never go back to the old way. This Instant Pot is constantly impressing me...and now it gives me perfect polenta? I am thrilled. (We love it warm with butter on top OR molded into a cake or bread pan, refrigerated, then when cooled and solid, cut into squares and fried--and, once plated, buttered like a pancake.)
)...but I'm not sure. Had no problems with the recipe, either. I wonder if different brands of pots have different heats. Perhaps size of pot?
? for MUSH!!! 
!!! LOL I was in awe. WOW. (I'm still not over it, as you can probably tell!) 