Fireworks basil pesto butter polenta

This was a fantastic recipe as a side with pork loin for a large group dinner we just hosted. I'm slowly coming around to using the instant pot and this recipe is what won me over. Despite it giving me the "food burn" reading...I'm learning. I think I need to start using this machine as a caterer would for large groups. It lessens the active cooking time and makes cleaning up a breeze. For this large group, I tripled the recipe below and got great results.

4 cups water or veggie broth
3/4 teaspoons salt, more to taste
fresh cracked pepper to taste
1 teaspoon granulated garlic powder
1 Fireworks Basil Pesto butter burst 
1 cup stone-ground polenta (cornmeal)

Optional Cheese: you could swirl in ¼-½ cup of parmesan, cashew cheese, vegan cheese, smoked mozzarella, or whatever meltable cheese you have on hand. Start conservatively, add more to taste.


Add the water (or the broth- I used veggie broth) and salt, and butter to the instant pot. Whisk in the polenta. Set instant pot to 9 minutes, on high pressure. I ended up having to do this set 3 times to figure out the right length of time for the tripled recipe. Turns out the time could have been tripled as well, however, I needed to stir it every 9 minutes...So if you are well acquainted with your Instant Pot then you'll probably know how to navigate this.

Manually release, watch out for the steam spout. You can cover it with a kitchen towel if you'd like. Give the polenta a good stir and scrape the bottom. You can  add cheese at this point; it will thicken a little as it sits. Taste, adjust salt to taste. Keep it on the warm function until ready to serve, stirring occasionally. Try this recipe! It is delicious on the side of any special meat or poultry or fish. Sizzle. Spread. Boom.