Polenta is pretty simple comfort food and this pressure cooker recipe makes it easier without hours of stirring. You’ll want some sides to help fill out this meal.
Works pretty well as a make-ahead project: Cook the mushrooms the day before, start the polenta on a timer in the morning, microwave the mushrooms when the polenta is ready, and serve it all together.
Mushrooms
Make the mushrooms ahead of time or while the polenta is cooking.
Trim the ends and cut into bite sized pieces:
- 0.75 kg (1.5 lb) mushroom mix (button, oyster, portabello, cremini, etc.)
Mince:
- 2 tbsp shallot
Heat oil in a large pan on high heat until it shimmers. Add all mushrooms and set heat to medium and cover. Stir occasionally until they release their liquid: about 4 minutes. Add shallot and:
- 1 tbsp dried thyme (or 2 sprigs fresh)
- 0.5 tsp salt
Continue cooking, stirring frequently, until liquid evaporates: about 6 minutes. Add:
- 0.5 cup dry white wine (red works too)
stirring frequently, until wine evaporates: about 1 minute. Add:
- 2 tbsp butter
stir until butter is melted and coated the mushrooms, remove from heat. Discard thyme stems, if using.
Polenta
You can mix this together in the morning and set an 8 hour delay on your Instant Pot so it’s ready for dinner.
In a pressure cooker, stir together:
- 7 cups chicken stock
- 2 cups coarse-ground cornmeal
- 1 tsp salt (or none if using salty bouillon)
Set to high pressure for 45 minutes. Once done leave it with the lid sealed for 1 hour to naturally release the pressure and continue gentle cooking.
While it’s cooking, grate:
- 0.5 cup grated Grana Padano or Parmigiano Reggiano cheese
Carefully remove the lid and dump any lid water in the sink. Stir in half the cheese and:
- 0.5 cup heavy cream
- 2 tbsp butter
Taste and add salt if necessary.
If too soupy, wait for 10 minutes. It should thicken as it cools.
Top each plate of polenta with mushrooms. Serve with remaining cheese and:
- black pepper
