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–+ servings
David Murphy

Instant Pot Polenta with Mushrooms

Polenta is a smooth and creamy dish made with corn grits, which is comforting and very versatile. You can absolutely team up anything with it. Top it with mushrooms, green sautéed veggies, shrimps, chicken, poached eggs or your favorite cheese. You can also make polenta cakes, fries, and even a pizza base to enjoy a gluten-free pizza.
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Prep Time 8 minutes
Cook Time 30 minutes
Additional Time 8 minutes
Total Time 8 minutes
Servings: 4
Course: Instant Pot
Cuisine: Entree

Ingredients
  

  • 1 cup polenta
  • 4 cups water
  • 1 cup sliced mushrooms
  • 1 cup chopped spinach
  • 4 garlic cloves chopped
  • 1 teaspoon salt
  • 1 teaspoon olive oil
  • Chili garlic oil optional

Instructions
 

  1. Set the instant pot on SAUTE function. Add 1 teaspoon of oil.
  2. Add in chopped garlic and sauté it for a minute until it turns light brown.
  3. Next add the sliced mushrooms and again sauté it for a minute, add chopped spinach and ½ teaspoon salt.
  4. Mix everything and cook for a minute or two until the water from spinach dries out.
  5. Take it out and set it aside.
  6. CANCEL the SAUTE button
  7. Next in the same pot add polenta, water and salt.
  8. Seal the lid and select PORRIDGE/OATMEAL function. Set the settings to 20 minutes. Once the cycle is over, allow the pressure to release naturally for 10 minutes.
  9. Serve this creamy polenta hot with sautéed mushrooms and spinach on top. Garnished with chilli garlic oil.

Notes

  • You can store the polenta in an airtight container for 5 days in the refrigerator around 3 months in the freezer (avoid adding toppings before storing)

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