Anti Inflammatory Instant Pot Polenta

Total time40 min

Prep time5 min

Cook time25 min

4.6

(29)

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Ingredients

4 servings

1 cup coarse-ground cornmeal (polenta)
4 cups water
1 cup low-sodium chicken broth
1 tsp kosher salt
2 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
½ cup finely grated parmesan cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.
¼ tsp black pepper

For serving

1–2 tbsp fresh flat-leaf parsley, finely chopped (optional)

Instructions

1
Combine the cornmeal, water, chicken broth, and salt in the Instant Pot insert and whisk until the cornmeal is evenly distributed with no dry clumps.
2
Secure the lid and set the valve to Sealing. Cook on High Pressure for 10 minutes.

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