Cheesy Polenta
Creamy pressure-cooker polenta finished with Parmesan, butter and sour cream.
⏱️ Prep: 10 min🍳 Cook: 9 min
Ingredients
| 8 cups | 1.9 l | water |
| 2 cups | 480 ml | coarse cornmeal (polenta) |
| 1 tablespoon | 15 ml | ground black pepper, plus more for garnish |
| 1 tablespoon | 15 ml | salt |
| 0.5 teaspoon | 2.5 ml | ground nutmeg |
| 0.5 cup | 120 ml | grated Parmesan cheese, plus more for garnish |
| 6 tablespoons | 90 ml | unsalted butter |
| 0.25 cup | 60 ml | sour cream |
Instructions
Ready in: 19 min. Prep time: 10 min. Cook time: 9 min. Servings: 2/4/6/8. For 6-quart and 8-quart cookers.
- Whisk water, cornmeal, ground black pepper, salt, and nutmeg together in the inner steel pot of the pressure cooker until evenly distributed.
- Lock the pressure cooker lid in place and set the steam vent handle to Sealing. Select Pressure Cook and cook on High Pressure for 9 minutes. Let pressure release naturally. Set the steam vent handle to Venting to quick-release remaining pressure.
- Whisk the Parmesan cheese, butter, and sour cream into the polenta.
- Ladle the polenta into a bowl and top with more Parmesan cheese and ground black pepper to taste.
Tip: Try other cheeses besides Parmesan. A 4-cheese blend is always a good option, or grated Gruyere adds a nice flavor. Substitute Greek yogurt for the sour cream if you don't like sour cream, or skip the sour cream altogether.