Stovetop or Instant Pot Polenta

This simple, creamy polenta recipe creates a smooth, luscious texture every time. Whether you're using an Instant Pot for speed or taking the stovetop route for hands-on control, this polenta is perfect for pairing with your favorite vegetable, sauce, or just a drizzle of our Frantoio Grove olive oil.

In the Instant Pot, the pressure cooking method locks in moisture and flavor, delivering creamy results in just 10 minutes. One crucial step for successfully cooking polenta in the instant pot is to bring the liquid up to a boil before adding the polenta. If you mix the ingredients all together while cold, the polenta will settle out, stick to the bottom and burn while coming to temperature. By adding polenta to the boiling water, it will hydrate more quickly (preventing it from falling to the bottom) and come to temperature more quickly (leaving less time for the polenta to burn). SCIENCE!

For a stovetop version, it’s all about patience—stirring frequently and cooking on low heat for 30-40 minutes will yield a perfectly silky consistency. A generous addition of Parmesan brings richness, while a final drizzle of good olive oil ties everything together.

This polenta is versatile enough to be a side dish or the base for a hearty vegetable or sauce. Whether you're feeding a crowd or just yourself, this recipe offers a foolproof way to enjoy the humble yet luxurious grain.

• 4 ½ Cups Water (1 Liter)
• 1 tsp Salt (6 g)
• 3 TBS “Good” Olive Oil (45 g)
• 1 Cup Polenta (180 g)
• 1 Cup Parmesan, grated (80 g)
• Optional:
  • 1 tsp Miso*, (6 g) or
  • Substitute stock for water

• Miso is a great option to have on hand as an alternative to stock or bouillon. A good miso has a rich and layered depth that can easily replace stock in a pinch, but it’s totally optional.

• I use Community Grains Red Flint Polenta.

• Grated Parmesan

• Flaky Salt

• Frantoio Grove Extra Virgin Olive Oil

• Or Serve With: Gilroy Ratatouille

Add water, salt, and miso to Instant Pot and bring to a boil on “sautee” high.

Whisk in polenta and good olive oil for cooking. When combined, lock lid in place and set to pressure cook for 10 minutes, natural release.

When pressure has released, add Parmesan and stir to combine. Serve with a vegetable, sauce, or just a drizzle of Frantoio Grove EVOO and fresh cracked black pepper.

In a medium saucepan, bring water, salt, and miso (if using) to a boil over medium heat.

Gradually whisk in polenta and olive oil. Reduce heat to low and continue whisking until the mixture thickens and starts to bubble.

Cook on low, stirring frequently, for 30-40 minutes, until polenta is smooth and creamy.

Remove from heat, stir in Parmesan, and serve with your choice of vegetable, sauce, or a drizzle of Frantoio Grove EVOO and fresh cracked black pepper.

Plate your pasta and top with Frantoio Grove EVOO, fresh basil chiffonade, Parmesan, flaky salt and red pepper flakes.

Enjoy!