Ingredients
- 2c cornmeal (polenta)
2½c water
-
1t sea salt
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1t freshly ground black pepper
¼c mascarpone cheese
-
2T grated Parmesan cheese
-
2T butter
Directions
- Place water, polenta, butter, and sea salt in pressure cooker. Stir to combine.
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Close lid and lock. Set to "rice" and adjust for 7 minutes.
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When done, natural release for 35 minutes. Afterward, quick release until all pressure is released.
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Open, add mascarpone cheese, and stir until smooth. Add sea salt and fresh ground pepper to taste.
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Top with grated Parmesan cheese and serve.
Recipe Note
TIP
Polenta will thicken as it cools. For a thicker consistency, cook until desired consistency is reached.
