Name: Instant Pot No-Stir Polenta with Arugula, Figs, and Blue Cheese
Total time: 1 h 20 min
Cuisine: ItalianEurope
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.