Instant Pot No-Stir Polenta with Arugula, Figs, and Blue Cheese

Name: Instant Pot No-Stir Polenta with Arugula, Figs, and Blue Cheese
Yield: Serves 4
Cuisine: Italian
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

3 comments

This Italian-inspired entrée is a study in contrasts: warm, savory polenta topped with a peppery arugula salad, juicy fresh figs, sweet-sour balsamic, and piquant blue cheese.

A cookbook recipe exclusively for All-Access members from Mediterranean Instant Pot

SERVES4

TIME1 hour 20 minutes

Instant Pot No-Stir Polenta with Arugula, Figs, and Blue Cheese

A cookbook recipe exclusively for All-Access members from Mediterranean Instant Pot

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 ins...

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