Ingredients
- 1 cup coarse polenta not quick-cooking
- 4 1/4 cups water
- 1 teaspoon kosher salt
- 2 1/2 tablespoons unsalted butter
- Freshly ground black pepper to taste
- 2/3 cup grated Parmesan cheese optional
- Fresh parsley chopped, for garnish
Instructions
- In your Instant Pot, whisk together coarse polenta, water, and 1 teaspoon kosher salt.
- Close and secure the lid. Set the valve to sealing and pressure cook on high for 15 minutes. Allow a natural pressure release for 10 minutes, then carefully release any remaining pressure.
- Whisk the polenta until smooth and creamy. Stir in unsalted butter. Season with freshly ground black pepper and, if desired, mix in grated Parmesan cheese. Serve garnished with fresh parsley. It will thicken as it cools.
