Description
This Instant Pot Creamy Polenta with Spinach is a quick and satisfying comfort dish combining stone-ground cornmeal cooked to perfection with creamy Parmesan, butter, and fresh spinach. Ready in just 35 minutes, it offers a rich, silky texture and vibrant greens, ideal for a wholesome vegetarian meal or side dish.
Ingredients
Scale
Polenta Base
- 1 cup Coarse Cornmeal (stone-ground for authentic texture)
- 4 cups Low-Sodium Broth (for deeper flavor)
- 1 teaspoon Salt
Finishing Touches
- 1/2 cup Heavy Cream (adds richness)
- 1/2 cup Parmesan Cheese (freshly grated)
- 1 tablespoon Butter (for silky finish)
Vegetables and Flavor
- 3 cups Fresh Spinach (packed)
- 1 clove Garlic (optional, finely minced)
Instructions
- Add Ingredients: Pour 4 cups of low-sodium broth, 1 cup of stone-ground cornmeal, and 1 teaspoon of salt into your Instant Pot. Stir gently to ensure the ingredients are evenly combined and avoid lumps.
- Pressure Cook: Seal the Instant Pot lid and set it to cook on high pressure for 5 minutes. This short, high-pressure cooking softens the cornmeal thoroughly.
- Natural Pressure Release: Allow the Instant Pot to naturally release pressure for 10 minutes to finish cooking gently, then carefully vent any remaining steam before opening the lid.
- Add Cream and Cheese: Open the pot and vigorously stir while whisking in 1/2 cup heavy cream, 1/2 cup freshly grated Parmesan cheese, and 1 tablespoon of butter until the polenta is silky smooth and creamy.
- Sauté Spinach and Garlic: Add 3 cups of packed fresh spinach and the optional finely minced garlic to the pot. Use the ‘Sauté’ mode for about 2 minutes until the spinach wilts and turns bright green, infusing the dish with freshness and mild garlic flavor.
- Serve: Spoon the creamy polenta into bowls and let it rest for 1 minute to thicken slightly. Garnish with extra Parmesan and cracked black pepper to taste before serving.
Notes
- Use stone-ground cornmeal for the best texture and flavor.
- Low-sodium broth adds depth without making the dish too salty.
- The natural pressure release step is important to prevent splattering and ensure creamy texture.
- You can substitute heavy cream with half-and-half for a lighter option.
- Spinach can be replaced with kale or Swiss chard if preferred.
- For a vegan version, use plant-based cream, vegan butter, and nutritional yeast or vegan cheese.
