Cheesy Herbed Polenta
A layered dry-mix polenta cooked in the Instant Pot with chicken broth or water, seasoned with Italian herbs and Parmesan.
🍳 Cook: 15 min
Ingredients
| 2 cups | 480 ml | polenta |
| 0.5 tsp | 2.5 ml | sea salt |
| 1 tablespoon | 15 ml | dried Italian herb blend |
| 0.25 cup | 60 ml | dried Parmesan cheese |
| 8 cups | 1.9 l | chicken broth or water |
| 2 tablespoons | 30 ml | butter (optional) |
Instructions
- Preparation: Layer the dry ingredients in the jar in the order listed (polenta, sea salt, dried Italian herb blend, dried Parmesan cheese).
- To Cook: Place all of the jarred ingredients into the Instant Pot. Add 8 cups of chicken broth or water. Stir to mix. Cover with the lid and ensure the vent is in the "Sealed" position. Pressure Cook (or Manual) on High for 10 minutes. Manually release the steam pressure. Remove the lid and stir thoroughly. Cover with the lid again and place the vent in the "Sealed" position. Pressure Cook on High for another 5 minutes. Allow the pressure to release naturally for 10 minutes, then release any remaining pressure manually. Stir in the butter, if using.
Recipe notes — Ingredient tip: To make this dish vegetarian, substitute the chicken broth with water.