Instant Pot Mexican Herbed Polenta
Ingredients:
- 1 bunch Green Onions chopped (approx. one cup using both greens and whites)
- 0.25 c Fresh Cilantro chopped (plus additional for garnish, if desired)
- 2 cloves Garlic minced
- 1 tbsp Avocado Oil
- 2 c Vegetable Broth
- 2 c Water boiling
- 1 c Yellow Cornmeal
- 1 tbsp Chili Powder
- 1 tsp Cumin
- 1 tsp Dried Oregano
- 0.50 tsp Smoked Paprika
- 0.25 tsp Cayenne Pepper Flakes optional
Instructions:
- Select "SAUTE" on Instant Pot. Add avocado oil, green onions and minced garlic. Saute until fragrant (approximately 2 to 4 minutes).
- Add vegetable broth, boiling water, cornmeal, cilantro, chili powder, cumin, oregano, and smoked paprika. Add cayenne pepper, if desired. Stir to completely combine.
- Lock lid in place and close steam vent. Select "MANUAL" and set cooking time for 5 minutes.
- After cook time is done, allow for a natural pressure release for 10 minutes. Quick release any remaining steam after 10 minutes.
- Carefully remove lid and stir. Serve as a main dish or as a side dish.
Nutrition
Calories: 203kcal | Carbohydrates: 33g | Protein: 4g | Fat: 6g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 513mg | Potassium: 192mg | Fiber: 4g | Sugar: 1g | Vitamin A: 1140IU | Vitamin C: 1.9mg | Calcium: 26mg | Iron: 2.1mg
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