Other optional add-ins: a few tablespoons of buttera dollop of mascarpone cheese, heavy cream, pecorino cheese, chopped herbs
Instructions
Whisk water, polenta, salt, and a few grinds of pepper in Instant Pot until combined. Secure the lid and set the valve to Sealing. Cook at high pressure for 8 minutes. When the cooking time ends, allow the pressure to naturally release for about 15 minutes. Move the valve to Venting to release any remaining pressure. Carefully open lid and stir polenta until smooth and creamy. Use a whisk to break any lumps.
If for some reason it seems too liquidy, let it sit with the lid off for a few minutes and then whisk it some more. If it seems too thick, whisk in some boiling water.
Stir in Parmesan cheese and freshly cracked pepper to taste. Taste and season with more salt, if needed.
Transfer polenta to a wide shallow bowl and serve hot with more cheese, if desired.
Notes
*Cornmeal works as a great substitute for polenta as long as you buy a stoneground or a medium-coarse variety. Avoid quick-cooking, or instant polenta because this will produce a very mushy and flavourless polenta. If you have access to any Italian deli, they will likely sell a nice polenta. If not, look for a medium-coarse cornmeal which is sold at most bulk stores and grocery stores. Bob's red mill has a nice organic one. As with most ingredients, the better quality of cornmeal, the better the polenta will be.