Instant Pot Polenta with Mushroom Stew

5 from 1 vote

Instant Pot Polenta with Mushroom Stew

Polenta is an authentic Italian dish that is mainly prepared out of the water and coarsely ground cornmeal. To transform the porridge into a creamy and tasty dish add butter, stock and lots of parmesan to it.

Prep Time5

Cook Time30

Course: Side Dish

Cuisine: Italian

Keyword: Instant Pot Polenta, Italian Polenta, Parmesan Polenta, Polenta

Servings: people

Calories: 718kcal

Author: Annie

Equipment

instant pot
Whisk
frying pan

Ingredients

Polenta

1 cup cornmeal
1 cup broth
4 cup water
2 cups grated parmesan
1 cup butter
1 tsp salt

Red Wine Mushroom Saute

6 cups mushrooms chopped
3 cloves garlic
1/2 cups olive oil
1/2 cups red dry wine
1 tsp starch
1/4 cup water cold
1 tsp dry herbs italian
1 tsp salt

Instructions

How to cook Polenta

Pour 4 cups of cold water and 1 cup of broth in the Instant Pot and add 1 teaspoon of salt
Slurry ⅕ cups of cornmeal in cold water always stirring with a whisk, and close the lid
Select the “boil” program and press the “Start” button. Let all together come to a boil
Once it gets to the boiling point, change the Instant pot program to “porridge”. Let simmer for another 30 minutes
Constantly stir every 5 minutes
After 30 minutes, press the “stop” button on Instant Pot
Add 2-3 chunks of butter and stir so it melts and is uniformly absorbed
Throw in two cups of grated parmesan and stir

How to cook Red Wine Mushroom Saute

Put a frying pan on the stove, add some olive oil and throw in a few garlic cloves
In the meantime, chop about 6 cups of mushrooms
Saute the mushrooms on high heat for about 10 minutes
Cover the frying pan with a lid for the first 5 minutes. Thus, the heat reaches evenly all mushrooms from the pan. Mix once in a while
Dissolve 1 teaspoon of starch in 1/3 cup water then add it to the mushrooms
Pour in the wine. Mix everything and let simmer for 1-2 minutes
Season everything with salt and pepper

Nutrition