Ingredients
- Optional:
- 4 Cups Broth or Water
- 1 Cup Coarse Polenta (corn grits)
- 1/2 – 1 teaspoon salt (start with 1/2 teaspoon if using broth)
- 1/4 Cup fresh Herbs, chopped
- 1-2 teaspoons of your favorite spices (I have used cajun, Italian, taco,
Preparation
Step 1
Add water, polenta and salt to your pressure cooker and 1/2 -1 teaspoons of your seasoning, give it a good whisk. Add lid to the pressure cooker and set your knob to sealing.
2. Select Porridge and use the ‘-‘ button to adjust the time to 5 minutes. Once the polenta has finished cooking, allow it to rest for 10 minutes before opening the pressure cooker. Hit the cancel button.
3. Turn the knob to venting and allow any remaining pressure to release. Remove the lid tilting it away from you.
4. Whisk the polenta and give it a taste. Add any additional salt, seasoning, cheese or chopped herbs.
5. You can serve the polenta soft straight from the instant pot or you can continue on for the baked bites
slightly cool the polenta. (You want it to retain its shape once it is formed)
1. Preheat oven to 450 degrees. Prepare a large baking sheet with parchment paper. Use a 1 Tablespoon cookie scoop to scoop and form the polenta (or your hands to roll slightly cool polenta into balls) and place on prepared baking sheet.
2. Lightly spray the tops of the polenta bites with olive oil or cooking spray. Bake 15-20 minutes. Remove baking sheet from the oven and flip the polenta bites. Lightly spray the tops of the polenta bites, return to the oven and bake an additional 15 minutes or until golden