Creamy Olive Oil Polenta
Servings
4 Servings
Ingredients
- 1½ cups cornmeal
- 5 cups chicken stock or water
- 3 tablespoons extra virgin olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- Stovetop method: Simmer cornmeal, stock or water, evoo, salt, and pepper in a medium saucepan, stirring often, until creamy and no longer gritty, about 15 minutes.
- Adjust seasoning with salt and pepper.
- Instant Pot method: add cornmeal, stock or water, evoo, salt, and pepper to insert for Instant Pot. Set to pressure cooker and set timer for 15 minutes.
- Adjust seasoning with salt and pepper.