📝 About This Recipe
Transform humble cornmeal into a luxurious, silk-like porridge using the magic of pressure cooking, which eliminates the need for constant stirring. This Italian-inspired breakfast staple is elevated with rich heavy cream and a touch of vanilla, offering a comforting warmth that rivals the finest grits or oatmeal. It is a sophisticated, soul-warming start to the day that balances the earthy grit of corn with a decadent, buttery finish.
🥗 Ingredients
The Polenta Base
- 1 cup Coarse-ground yellow cornmeal (Look for 'Polenta' or 'Stone-ground' for best texture)
- 3 cups Filtered water
- 1 cup Whole milk (Provides a creamy foundation)
- 1/2 teaspoon Kosher salt (To balance the sweetness)
- 1 tablespoon Unsalted butter (To coat the pot and prevent sticking)
The Finishing Touches
- 1/2 cup Heavy cream (Added after pressure cooking for maximum silkiness)
- 3 tablespoons Unsalted butter (Cold, cubed)
- 1/2 teaspoon Pure vanilla extract (High quality)
- 2 tablespoons Wildflower honey (Or maple syrup for a different profile)
Optional Garnish
- 1/2 cup Fresh berries (Raspberries or blueberries work beautifully)
- 2 tablespoons Toasted walnuts (Roughly chopped for crunch)
- 1 pinch Ground cinnamon (For aromatic warmth)
👨🍳 Instructions
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1
Begin by generously greasing the inner stainless steel pot of your Instant Pot with the first tablespoon of butter; this creates a non-stick barrier for the cornmeal.
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2
Pour in the 3 cups of water and 1 cup of whole milk, then whisk in the kosher salt until dissolved.
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3
Slowly rain the cornmeal into the liquid while whisking constantly to ensure there are no clumps before the cooking process begins.
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4
Secure the lid on the Instant Pot and ensure the steam release valve is set to the 'Sealing' position.
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5
Select the 'Manual' or 'Pressure Cook' setting on High Pressure and set the timer for 10 minutes.
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6
Once the cooking cycle is complete, allow the pressure to release naturally (NPR) for 15 minutes. This 'carry-over' cooking time is essential for the grains to fully hydrate and soften.
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7
Carefully turn the steam valve to 'Venting' to release any remaining pressure, then open the lid away from your face.
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8
The polenta may look a bit thin or separated at first; use a sturdy whisk to vigorously stir the mixture until it becomes unified and smooth.
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9
Switch the Instant Pot to the 'Sauté' function on the lowest heat setting.
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10
Slowly pour in the heavy cream, vanilla extract, and honey, whisking continuously as the polenta begins to bubble gently.
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11
Add the cold, cubed butter one piece at a time, whisking until each piece is fully emulsified into the porridge, creating a glossy sheen.
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12
Taste the polenta and adjust the sweetness with more honey or the seasoning with a tiny pinch of salt if desired.
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13
Turn off the Instant Pot and let the polenta sit for 2 minutes to thicken slightly before serving.
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14
Ladle the warm porridge into wide shallow bowls, ensuring a smooth, even surface.
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15
Garnish with fresh berries, toasted walnuts, and a final dusting of cinnamon for a beautiful, restaurant-quality presentation.
💡 Chef's Tips
Always use a natural pressure release; quick-releasing can cause starchy liquid to spray from the valve and results in a grainier texture. If the polenta is too thick after cooking, whisk in a splash of warm milk or water until your desired consistency is reached. For a savory twist, omit the honey and vanilla, and substitute the cream for mascarpone cheese and grated Parmesan. Avoid using 'Instant' or 'Quick-cooking' cornmeal, as it will turn to mush under high pressure; stick to traditional coarse or medium-grind polenta. To prevent the 'Burn' notice, ensure you grease the bottom of the pot and whisk the cornmeal thoroughly into the liquid before sealing.
🍽️ Serving Suggestions
Serve alongside a plate of thick-cut crispy bacon or maple breakfast sausage for a salty-sweet contrast. Pair with a hot cup of dark roast coffee or a creamy caffe latte to complement the vanilla notes. Top with a soft-poached egg and a drizzle of chili oil if you prefer a modern, savory-sweet breakfast fusion. A side of roasted stone fruits, like peaches or plums, adds a sophisticated acidity that cuts through the richness. For an extra touch of luxury, drizzle a teaspoon of brown butter over the top just before serving.