Ingredients
- 1 cup polenta
- 1 tsp salt
- Black pepper, cracked
After cooking
- 3 Tbsp vegan butter or margarine
- 1/4 - 1/2 cup vegan cheese sauce or vegan parmesan
Instructions
Preparation
- Whisk polenta and 4 cups water in Instant Pot until combined.
- Season with 1 tsp. salt and several grinds of pepper.
- Bring mixture to a simmer over medium-high, whisk again, then seal pressure cooker according to manufacturer’s directions.
- Cook at high pressure for 9 minutes. When timer goes off, manually release pressure.
- Carefully open lid and whisk polenta until homogenous and creamy.
After cooking
- Whisk vegan butter/ margarine into polenta, then gradually add half the vegan parmesan or cheese sauce, whisking until melted and combined.
- Taste and season with more salt, parmesan or sauce, if needed, and lots of pepper.
- Transfer polenta to a wide shallow bowl. Top with more cheese and coarsely grind more pepper over. OR. Transfer to smaller containers to firm in the fridge. You can use one large container and cut up the slab later or smaller ones for ease of you have them.
Notes
- I usually do a double batch and let it set in the fridge only to sear slabs on a hot plate for breakfast, less calories than toast, more filling, and really tasty.
- I usually add 1tsp of dried ground rosemary powder; because it compliments how I choose to eat it and what I serve it with, but you do you.
- This is a pressure cooker recipe, mainly because everytime I make polenta in a pot... I burn myself as it's one of those things that likes to spit at you. This means I need to really work at the whisking part of the recipe, mostly after the cooking to crush any clumps that form. 9 minutes and whisking is still better for me than many many more minutes and all the burn cream.
- I also use this recipe as a creamy cheesy layer in lasagna, sometimes instead of pasta to make it gluten-free :)