Instant Pot Polenta with Sauted Mushrooms and Spinach

"Polenta is a smooth and creamy dish made with corn grits, which is comforting and very versatile. You can absolutely team up anything with polenta. Top it with mushrooms, green sautéed veggies, shrimps, chicken, poached eggs or your favourite cheese. You can make polenta cakes, fries, even a pizza base to enjoy a gluten free pizza."

"With Instant Pot you can enjoy a hot bowl of creamy comforting polenta in less than 30 minutes. One of the easiest meals that will be loved by all."

• 1 cup polenta
• 4 cups water
• 1 cup sliced mushrooms
• 1 cup chopped spinach
• 4 garlic cloves chopped
• 1 teaspoon salt
• 1 teaspoon olive oil
• Chilli garlic oil (optional)

• Set instant pot on SAUTE function. Add 1 teaspoon oil.
• Add in chopped garlic and sauté it for a minute until it turns light brown.
• Next add the sliced mushrooms and again sauté it for a minute, add chopped spinach and ½ teaspoon salt.
• Mix everything and cook for a minute or two until the water from spinach dries out.
• Take it out and set aside.
• CANCEL the SAUTE button
• Next in the same pot add polenta, water and salt.
• Seal the lid and select PORRIDGE/OATMEAL function(or Pressure Cook if you don't have this setting). Set to 20 minutes. Allow the pressure to release naturally for 10 minutes.
• Serve hot with sautéed mushrooms and spinach on top. Garnished with chilli garlic oil.

NOTE: You can store the polenta in an air tight container for 5 days in refrigerator or around 3 months in freezer (avoid adding toppings before storing).

For more by @puja_acharya_, click here.