Recipe Details
Ingredients
-
3 ¾cupswater
-
1cuppolenta
-
½teaspoonsalt
-
3tablespoonsbutter
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2tablespoonsheavy cream
-
½cupgrated Parmigiano-Reggiano cheese
-
½cupgrated Pecorino Romano cheese
Cooking Directions
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Whisk water, polenta, and salt together in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select Porridge setting according to manufacturer’s instructions; set timer for 10 minutes. Allow 5 to 10 minutes for pressure to build.
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Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Add butter and cream. Whisk until polenta is smooth and lump-free. Stir in Parmigiano-Reggiano and Pecorino Romano cheeses and whisk until melted and well combined.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories376 | |
| % Daily Value * | |
| Total Fat 22g |
28% |
| Saturated Fat 13g |
63% |
| Cholesterol 61mg |
20% |
| Sodium 1060mg |
46% |
| Total Carbohydrate 32g |
12% |
| Dietary Fiber 3g |
10% |
| Total Sugars 2g |
|
| Protein 14g |
28% |
| Vitamin C 12mg |
13% |
| Calcium 350mg |
27% |
| Iron 4mg |
21% |
| Potassium 36mg |
1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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