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Instant Pot Cheesy Polenta Squares
Course
snacks
Cuisine
American
Keyword
Cheesy Polenta Squares, parmesan cheese, yellow cornmeal
Prep Time
5
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
40
minutes
minutes
Servings
16
Calories
140
kcal
Author
Corrie
Ingredients
5
cups
water
2
cups
yellow cornmeal
½
cup
unsalted butter
½
cup
parmesan cheese
1
teaspoon
kosher salt
½
teaspoon
black pepper
Instructions
Add water and salt in the inner pot of instant pot.
When the water is boiled, add 2 tablespoons of unsalted butter and stir continuously. Now, slowly add the cornmeal, stirring continuously.
Close the lid and set the instant pot to medium heat.
Press the “Manual” button and cook for about 10 minutes on HIGH pressure.
Release the pressure naturally through the steam vent and open the lid.
Stir in Parmesan cheese and ½ cup unsalted butter.
Add in salt and black pepper and keep the mixture aside to cool down.
Preheat the oven to 400 degrees F and spread the polenta mixture on the baking dish.
Bake uncovered for 25 minutes till golden brown and cut in squares when done.
Dish out and serve hot.
Nutrition
Calories:
140
kcal
|
Carbohydrates:
15
g
|
Protein:
3
g
|
Fat:
8
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
1
g
|
Cholesterol:
17
mg
|
Sodium:
201
mg
|
Potassium:
69
mg
|
Fiber:
2
g
|
Sugar:
1
g
|
Vitamin A:
202
IU
|
Calcium:
42
mg
|
Iron:
1
mg