Creamy Polenta with Roasted Tomatoes – www.instantlydelcious.com – Instantly Delicious

Creamy Polenta with Roasted Tomatoes - www.instantlydelcious.com

For years I was afraid of ​polenta.  ​I enjoyed it at restaurants – in all sorts of preparations.  One of my favorite experiences involved having it poured over a board and covered with a tomato jam, of sorts.  I had it with an amazing glass of Pinot Noir. So delicious.  In the last two years, I have ventured into the world of polenta.  It is incredibly easy and I can’t believe I waited so long to learn how to make it.  When I decided to make it in the Instant Pot®, I was hesitant. However, any other porridge has worked really well. It was amazing. Creamy Polenta ​in the Instant Pot® pressure cooker ​comes out perfectly every time.  Serve it with roasted tomatoes, and you have a lovely light lunch or dinner, perfect for summer.
You might be wondering why I prefer to make ​polenta in a pressure cooker. ​It is pretty easy to whisk some polenta into a pot of boiling water and stir until finished – and I agree.  However, there is very little stirring involved with pressure cooker polenta.  You can do other things while you are waiting for it to finish.  With stovetop polenta, the polenta waits for nothing.  This method not only results in a perfect, creamy bowl of polenta, but it allows you to work on other components while you are waiting for it to finish.  Plus, anyone who makes polenta knows that it can easily splash back at you.  You are safe, if you use an Instant Pot®.​
​Creamy Polenta with Roasted Tomatoes
Serves 4

Ingredients:
4 cups water
1 teaspoon salt
​1 tablespoon butter or non-dairy butter substitute
​1 cup polenta

​For the roasted tomatoes:
​1 pint cherry or grape tomatoes
​2 teaspoons olive oil
1/2 teaspoon salt
a few sprigs fresh thyme

Directions:
1. Bring 4 cups of water to a boil.  Add salt and butter.  Whisk in polenta.  Cover and set the Instant Pot® to porridge, making sure the valve is in the sealing position.  Adjust the time for 7 minutes.  When finished, allow the pressure to release naturally for 10 minutes, then do a quick pressure release by switching the valve to venting.

​2. While the polenta is cooking, place tomatoes on a sheet pan.  Toss with olive oil, salt, and thyme.  Set the broiler to low and broil for 10 minutes.  When finished, the tomatoes should be starting to char in places, but still retain their juices.  Set aside when finished.

​3. When the Instant Pot® is safe to open, whisk until everything is incorporated.  Divide between 4 bowls and top with the tomatoes.  Serve warm.

Enjoy,

​Julie




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