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Pressure Cooker Creamy Polenta is the easiest way to make creamy polenta without standing and stirring for a long time. This recipe is naturally gluten-free.
I grew up eating grits. Sometimes my Mom would make them on the stove but there were also many times we’d make packets of instant grits. Up here in New Jersey you don’t run into grits all that often. I remember encountering people that didn’t know what grits were when I was younger. The movie My Cousin Vinny introduced grits to a lot of people. I laugh at this movie even today, particularly the part about the grits.
Grits are a popular Southern dish typically made from a ground white corn called hominy. The Italian dish called polenta is similar to grits. Polenta is made with a ground yellow corn and has a slightly different texture than grits.
I don’t recall trying polenta as a child. In fact, I believe the first timer I tried polenta was just a couple of years ago, while traveling. I enjoyed the dish so much that when I returned home I decided to look for it in my grocery store. When I looked for it in the store, all I could find were some preformed rolls. I made them and was bummed to find those slices tasted nothing like what I remembered.
The polenta I had so enjoyed had a texture that was a bit more like that of grits. I did some research and learned that besides the preformed polenta rolls, there’s also a type you that can cook on the stove. I found that type in the grocery store and chuckled when I saw the package mentioned grits. This type of polenta requires time cooking on the stove and lots of stirring. If you’ve seen my pressure cooker risotto recipes you know how much I value a recipe that doesn’t leave me standing over the stove stirring for long periods of time. And so I set out to find a way to make this creamy, rich comfort food in an electric pressure cooker. It didn’t take long to get the results I wanted, which I’m going to share with you now. Here’s how I make Pressure Cooker Creamy Polenta.
Pressure Cooker Creamy Polenta
- 1 cup polenta (Do not use instant polenta or preformed rolls of polenta.)
- 4 cups chicken broth
- 1/2 cup heavy cream
- 2 tbsp butter
- grated parmesan cheese (to taste, optional)
- pepper (to taste, optional)
Plug the electric pressure cooker in.
Add the chicken broth and polenta to the pot.
Place the lid onto the pressure cooker and close to seal.
Cook for 20 minutes on manual high pressure.
Once the cooking time has finished, let the pressure naturally release.
Once all of the pressure has released, remove the lid and stir well.
Add in the cream and butter and stir well.
Top with a little pepper, and grated cheese if you like.
Serve and enjoy!
- Plug the electric pressure cooker in. Add the chicken broth and polenta to the pot. Stir well. Place the lid onto the pressure cooker and close to seal. Cook for 20 minutes on manual high pressure. Once the cooking time has finished, let the pressure naturally release. Once all of the pressure has released, remove the lid and stir well. Add in the cream and butter and stir well. Top with a little pepper, and grated cheese if you like. Serve and enjoy!