Instant Pot No-Stir Polenta with Arugula, Figs, and Blue Cheese
By Lawman JohnsonPublished on May 18, 2022
Time
1 hour 20 minutes
Yield
Serves 4
Ingredients
1 cup coarse-ground cornmeal ½ cup oil-packed sun-dried tomatoes, chopped1 teaspoon minced fresh thyme or ¼ teaspoon dried½ teaspoon table salt ¼ teaspoon pepper 3 tablespoons extra-virgin olive oil, divided2 ounces (2 cups) baby arugula 4 figs, cut into ½-inch-thick wedges1 tablespoon balsamic vinegar 2 ounces blue cheese, crumbled (½ cup)2 tablespoons pine nuts, toasted
Before You Begin
You will need a 1½-quart round soufflé dish or ceramic dish of similar size for this recipe.
Instructions
- Arrange trivet included with Instant Pot in base of insert and add 1 cup water. Fold sheet of aluminum foil into 16 by 6-inch sling, then rest 1½-quart round soufflé dish in center of sling. Whisk 4 cups water, cornmeal, tomatoes, thyme, salt, and pepper together in bowl, then transfer mixture to soufflé dish. Using sling, lower soufflé dish into pot and onto trivet; allow narrow edges of sling to rest along sides of insert.
- Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 40 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.
- Using sling, transfer soufflé dish to wire rack. Whisk 1 tablespoon oil into polenta, smoothing out any lumps. Let sit until thickened slightly, about 10 minutes. Season with salt and pepper to taste.
- Toss arugula and figs with vinegar and remaining 2 tablespoons oil in bowl, and season with salt and pepper to taste. Divide polenta among individual serving plates and top with arugula mixture, blue cheese, and pine nuts. Serve.
Time
1 hour 20 minutesYield
Serves 4Ingredients
1 cup coarse-ground cornmeal
½ cup oil-packed sun-dried tomatoes, chopped
1 teaspoon minced fresh thyme or ¼ teaspoon dried
½ teaspoon table salt
¼ teaspoon pepper
3 tablespoons extra-virgin olive oil, divided
2 ounces (2 cups) baby arugula
4 figs, cut into ½-inch-thick wedges
1 tablespoon balsamic vinegar
2 ounces blue cheese, crumbled (½ cup)
2 tablespoons pine nuts, toasted
Ingredients
1 cup coarse-ground cornmeal
½ cup oil-packed sun-dried tomatoes, chopped
1 teaspoon minced fresh thyme or ¼ teaspoon dried
½ teaspoon table salt
¼ teaspoon pepper
3 tablespoons extra-virgin olive oil, divided
2 ounces (2 cups) baby arugula
4 figs, cut into ½-inch-thick wedges
1 tablespoon balsamic vinegar
2 ounces blue cheese, crumbled (½ cup)
2 tablespoons pine nuts, toasted
Ingredients
1 cup coarse-ground cornmeal
½ cup oil-packed sun-dried tomatoes, chopped
1 teaspoon minced fresh thyme or ¼ teaspoon dried
½ teaspoon table salt
¼ teaspoon pepper
3 tablespoons extra-virgin olive oil, divided
2 ounces (2 cups) baby arugula
4 figs, cut into ½-inch-thick wedges
1 tablespoon balsamic vinegar
2 ounces blue cheese, crumbled (½ cup)
2 tablespoons pine nuts, toasted
Why This Recipe Works
The steam heat from the Instant Pot gently cooked the polenta for creamy, better-than-stovetop results. Coarse-ground degerminated cornmeal such as yellow grits (with uniform grains the size of couscous) works best in this recipe. Avoid instant or quick-cooking products, as well as whole-grain cornmeal (read the ingredient list on the package to determine this), in this recipe.
Before You Begin
You will need a 1½-quart round soufflé dish or ceramic dish of similar size for this recipe.
Instructions
- Arrange trivet included with Instant Pot in base of insert and add 1 cup water. Fold sheet of aluminum foil into 16 by 6-inch sling, then rest 1½-quart round soufflé dish in center of sling. Whisk 4 cups water, cornmeal, tomatoes, thyme, salt, and pepper together in bowl, then transfer mixture to soufflé dish. Using sling, lower soufflé dish into pot and onto trivet; allow narrow edges of sling to rest along sides of insert.
- Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 40 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.
- Using sling, transfer soufflé dish to wire rack. Whisk 1 tablespoon oil into polenta, smoothing out any lumps. Let sit until thickened slightly, about 10 minutes. Season with salt and pepper to taste.
- Toss arugula and figs with vinegar and remaining 2 tablespoons oil in bowl, and season with salt and pepper to taste. Divide polenta among individual serving plates and top with arugula mixture, blue cheese, and pine nuts. Serve.
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