Polenta with vegetables

The polenta is done in the Instant Pot.

4 cups water/chicken or vegetable stock

1 cup polenta

¼ tsp salt

7 fresh sage leaves, finely chopped

¼ tsp fresh thyme

¼ tsp fresh rosemary, finely chopped

1 cup parmesan cheese

½ cup milk

2 tbsp butter

6 slices of thin pancetta, chopped

1 large onion, rough chopped

2 handfuls baby carrots, rough chopped or whole

1 lb cremini mushrooms, sliced

½ cup parmesan cheese

Pepper to taste.

Add water or stock to the Instant Pot and set to saute. Add salt and herbs. Boil gently for several minutes to infuse the water with the herbs and then add the polenta while stirring. 

Turn off saute, put on lid with the vent shut. Set for manual for 7 minutes. When it is done, let it NPR (natural pressure release) for 10 minutes. Carefully open vent whe 10 minutes are up and finish venting if need be.

While polenta is cooking, cook the pancetta in a frying pan over low heat until golden. Set aside.

Using a whisk, stir the polenta to help thicken it. Add the butter and stir to melt. Then add the cheese, milk and pancetta and mix thru.

Turn the mixture out onto  baking sheet lined with parchment paper or plastic wrap and spread out using a spatula. You want the polenta to be a ¼ to ½ inch thick. Put in refrigerator to cool for 2 hours or overnight. Make sure you cover the polenta with plastic wrap.

When the polenta is cooled. Cut into cubes and set aside.

In a skillet, add a tbsp of olive oil or butter and heat up. Add the onions and saute until golden brown, then add the mushrooms. Let the mushrooms cook until they release their liquid and then add the carrots. Grind some fresh pepper on and toss everything together.

To build your dish, spray a shallow baking dish with non-stick spray and put down a layer of polenta and spread some of the vegetables across the top and sprinkle on some cheese. Repeat the layer. Put dish into a 350F oven and bake until the cheese is melted and bubbly.