Instant Pot Creamy Parmesan Polenta with Eggplant, Sausage, and Tomatoes

Name: Instant Pot Creamy Parmesan Polenta with Eggplant, Sausage, and Tomatoes
Yield: Serves 4
Cuisine: Italian
Ingredients: 1 cup, coarse-ground cornmeal; 5 cups, water, divided; ¼ teaspoon, table salt; ¼ teaspoon, pepper, divided; 2 ounces, Parmesan cheese, grated (1 cup), plus extra for serving; 2 tablespoons, extra-virgin olive oil; 1 pound hot or sweet, Italian sausage, casings removed; ½ , eggplant (8 ounces), cut into ½-inch pieces; 1 , small onion, chopped fine; 4 , garlic cloves, minced; ¼ teaspoon, red pepper flakes; 8 ounces, cherry tomatoes, halved; ¼ cup, chopped fresh basil, plus extra for serving

5 comments

Instant Pots are wonderful for cooking polenta without the fuss of constant stirring.

A cookbook recipe exclusively for All-Access members from Healthy and Delicious Instant Pot

SERVES4

TIME1½ hours

Instant Pot Creamy Parmesan Polenta with Eggplant, Sausage, and Tomatoes

A cookbook recipe exclusively for All-Access members from Healthy and Delicious Instant Pot

WHY THIS RECIPE WORKS

With a foil sling, we lowered a dish of polenta into the pot so that the steam and high pressure could render the cornmeal tender and its starches luxuriously creamy. While the polenta rested, we used the sauté function to make a topping of...

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