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    Home » Italy » Instant Pot Polenta (with Cheddar Cheese and Herbs!)

    Instant Pot Polenta (with Cheddar Cheese and Herbs!)

    Published on Feb 16, 2021 Modified: Feb 16, 2021 by Alexandria Drzazgowski.

    Jump to Recipe

    This Instant Pot Polenta is cooked in the electric pressure cooker for a hands-off, easy way to make a delicious classic! Stir in cheddar cheese and herbs at the end for a flavorful twist. 

    Polenta in a scalloped serving dish with cheese and herbs on top
    Jump to:
    • Recipe Origins
    • Why Make this Recipe
    • What Ingredients are in This Recipe?
    • Cornmeal vs Polenta
    • How to Make this Recipe
    • Expert Tips
    • Recipe FAQs
    • Instant Pot Polenta (with Cheddar and Herbs!)

    Recipe Origins

    My mom, an Italian and lover of polenta, has always told me that polenta began as the “poor man’s porridge” in Italy. 

    This is accurate, and it’s because polenta is simply made from coarse-ground cornmeal and  a liquid (usually water, in our case, broth) to create a tasty and filling base for any meal. (At that point in time, polenta could also be made with beans or legumes.)

    Given its small amount of ingredients and the ease with which these ingredients can be acquired, polenta became known as an essential meal to peasants in Northern Italy. 

    A little bit of it fills the belly for a long time. 

    As the years have gone on, polenta has become a staple among more than just the working class, and is now a recipe that invites feelings of fanciness and elegance. It is easy to throw together and creates a flavorful base for seafood, vegetables, or chicken. You’re going to love it! 

    Why Make this Recipe

    Close up shot of polenta with cheddar cheese
    1. Cheap: Making Instant Pot Polenta is an incredibly inexpensive way to have a fancy meal. 
    2. Simple: Throw the ingredients into the Instant Pot, set the timer, and then, finally, mix in a few ingredients at the end. The work here is minimal for an incredibly delicious dish, especially in comparison to stovetop polenta! This recipe hardly requires any mixing at all. 
    3. Elegant: Adding the cheddar and herbs into this polenta dish suddenly raises the bar in regards to elegance and flavor. This is a great base for almost any protein that you want to add on top. 

    What Ingredients are in This Recipe?

    Labeled ingredient shot
    1. Polenta: Make sure to stay away from anything labeled “instant” or “quick cooking”, as your polenta will lack both texture and flavor. You can substitute coarse-ground cornmeal if that is easier for you (and then use the extras to make Ribel from Liechtenstein)! 
    2. Chicken Stock: I use the low-sodium brand. You can also use vegetable broth or even water if necessary. 
    3. Dairy: Unsalted butter, salt 
    4. Cheddar Cheese: I always use a block of cheddar and grate it myself on a cheese grater as I believe it comes out fresher and melts easier this way. 
    5. Fresh Herbs: Chives, thyme 

    Cornmeal vs Polenta

    Cornmeal and polenta are pretty similar. Many will tell you that coarse-ground cornmeal cannot be used as a substitution for polenta. 

    However, I am here to tell you that, though it might be slightly different in regards to texture, if cornmeal is all you can find, you can use that in place of polenta with no problems whatsoever. 

    Polenta (in Italy) is made from a variety of corn called “flint corn”. Typically in America, though, the main difference between polenta and cornmeal is that “polenta” is the same ingredient, simply ground to the right texture to make a delicious polenta.

    How to Make this Recipe

    Step 1: Cook the Polenta

    Collage of polenta before cooking and after cooking

    Put the polenta, chicken stock and salt in the pressure cooker. 

    Pressure cook on HIGH for 15 minutes. When the time is up, allow for a natural pressure release for 10 minutes, then do a quick release after. 

    Step 2: Complete the Polenta

    adding cheddar cheese, butter, and chives into the Instant Pot

    Add the butter, cheese, chives, and thyme. Stir to incorporate. Enjoy! 

    Expert Tips

    • If you are looking for the cheapest route possible to make this dish, you can even substitute water for the broth, though I’d recommend using broth if you have the ability. 
    • You can substitute parmesan cheese in place of the cheddar if that sounds more delicious to you! 

    Recipe FAQs

    How to Reheat this Recipe

    A mix of polenta with cheddar cheese and herbs

    Reheating this recipe is simple.

    As polenta cools, it becomes a lot harder and often takes the shape of the container that it’s in. If you want your polenta to become creamy again when reheating it, add a splash of broth into the bowl before placing it in the microwave. 


    This will add some liquid back into the recipe and bring the polenta back to its previous consistency.

    Can I Make this Recipe Vegetarian or Vegan? 

    Absolutely! If you are vegetarian and want to make your Polenta fit into your vegetarian lifestyle, simply substitute vegetable broth in for the chicken broth. Follow the same cooking instructions and enjoy as normal! 


    To make the recipe vegan, you will have to substitute a few more things. Start by swapping the chicken broth out for vegetable broth. You can also use vegan cheese or no cheese in place of the cheddar. 

    As for the butter, use a vegan butter. Follow the same cooking instructions, and serve as normal! 

    What Can I Do with Leftover Polenta? 

    polenta in a serving dish with a spoon

    Leftover polenta is delicious when fried with marinara sauce! 

    You can also reheat it per the instructions above, and enjoy for dinner a second night. 

    I made Half Baked Harvest’s Polenta with Chimichurri Butter Shrimp with my leftovers and it was to die for. 

    Did you like this recipe for Cheddar and Herb Instant Pot Polenta? If so, make sure to check out these other recipes that I picked out just for you: 

    • Instant Pot Creamed Corn 
    • 3 Ingredient Easy Pasta Sauce
    • Homemade Margherita Pizza
    • Easy Pizza Sauce
    • 5 Italian Christmas Cookie Recipes
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    A small serving of polenta in a white dish topped with cheese and herbs.

    Instant Pot Polenta (with Cheddar and Herbs!)

    This polenta is cooked in the Instant Pot for a hands-off, easy way to make a delicious classic! Stir in cheddar cheese and herbs at the end for a flavorful twist.
    5 from 2 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: Italian
    Prep Time: 5 minutes minutes
    Cook Time: 15 minutes minutes
    Pressure Build and Release: 15 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 4 servings
    Calories: 366kcal
    Author: Alexandria Drzazgowski

    Equipment

    • Pressure Cooker
    • Box Grater

    Ingredients

    • 1 cup polenta, can substitute coarse ground corn meal
    • 4 cups chicken stock
    • ½ tsp salt
    • 3 tbsp unsalted butter
    • ½ cup shredded cheddar cheese
    • Chives, to taste
    • Thyme, to taste

    Instructions

    • Put the polenta, chicken stock, and salt in the pressure cooker.
    • Pressure cook on HIGH for 15 minutes. When the time is up, allow for a natural pressure release for 10 minutes, then do a quick release after.
    • Add the butter, cheese, chives, and thyme. Stir until everything is incorporated. Enjoy!

    Notes

    Recipe copyright The Foreign Fork. For educational and personal use only. 
    • Polenta: Make sure to stay away from anything labeled “instant” or “quick cooking”, as your polenta will lack both texture and flavor. You can substitute coarse-ground cornmeal if that is easier for you! 
    • Chicken Stock: I use the low-sodium brand. You can also use vegetable broth or even water if necessary. 
    • Dairy: Unsalted butter, salt 
    • Cheddar Cheese: I always use a block of cheddar and grate it myself on a cheese grater as I believe it comes out fresher and melts easier this way.
    • Fresh Herbs: Chives, thyme
    • If you are looking for the cheapest route possible to make this dish, you can even substitute water for the broth, though I’d recommend using broth if you have the ability. 
    • You can substitute parmesan cheese in place of the cheddar if that sounds more delicious to you!

    Nutrition

    Serving: 1serving | Calories: 366kcal | Carbohydrates: 40g | Protein: 13g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 723mg | Potassium: 323mg | Fiber: 1g | Sugar: 4g | Vitamin A: 496IU | Vitamin C: 1mg | Calcium: 113mg | Iron: 1mg
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    Comments

    1. Beth says

      January 18, 2025 at 5:53 pm

      5 stars
      This is my go to polenta recipe. I typically serve it with sausage and peppers. But tonight I’m blending it with some roasted mushrooms and serving it alongside some roasted chicken with root vegetables. Such a versatile recipe!

      Reply
      • Alexandria Drzazgowski says

        January 23, 2025 at 6:22 am

        Hi Beth, Yum!! I am so glad you enjoy the recipe. Adding roasted mushrooms and chicken sounds like a GREAT addition!

        Reply
    5 from 2 votes (1 rating without comment)

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