INSTANT POT OVERNIGHT POLENTA ENJOY DAN:

                       

                      INSTANT POT OVERNIGHT POLENTA by CHEF DAN;

Serves 6

INGREDIENTS:

2-1/2-cups chicken broth

2-1/2-cups water

1-cup coarse cornmeal (Bobs Red Mill)

1 teaspoon salt

2 tablespoon butter

1/2-cup Parmesan cheese, grated

DIRECTIONS:

1.   Combine chicken broth, water, polenta and salt in the Instant Pot.

2.   Whisk to combine.

3.   Lock lid and set value to sealed.

4.   Select PRESSURE COOK to high pressure.

5.   Cook for 20 minutes.

6.   Allow pressure to release naturally about 15 minutes.

7.   Remove pot and with gloves drop a few times on a bread board to settle polenta.

8.   Whisk polenta until smooth.

9.   Add butter and cheese, stir until incorporated.

10  Pour into a loaf pan.
11. cover and refrigerate overnight

11  In a skillet over medium-high-heat fry slices of polenta.

12  Cover pure maple syrup, and butter.

ENJOY DAN:               THE LOVE OF COOKING IS FOOD FOR THE SOUL!!