Pressure Cooker Cheesy Polenta

Image of Jennifer Mosinski
Rated 5.0 based on 2 customer reviews
Pressure Cooker Cheesy Polenta
Pressure Cooker Cheesy Polenta


For best results, we recommend using:


Mealthy Tip

Try other cheeses besides Parmesan cheese. A 4-cheese blend is always a good option. Or grated Gruyère cheese adds a nice flavor.

Substitute Greek yogurt for the sour cream if you don't like sour cream. Or you can skip the sour cream altogether.

Nutrition Facts

Per Serving: 457 calories; 26g fat; 50.4g carbohydrates; 9g protein; 64mg cholesterol; 1859mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 2

Amount Per Serving
Calories 457 Calories from Fat231
% Daily Value*
Total Fat 26g 39%
Saturated Fat14g 72%
Trans Fat0.2g
Polyunsaturated Fat1.9g
Monounsaturated Fat7.1g
Cholesterol 64mg 21%
Sodium 1859mg 77%
Total Carbohydrate 50.4g 17%
Dietary Fiber5g 20%
Protein 9g
Vitamin A17% Vitamin C0%
Calcium12% Iron13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


5.0out of 5 Stars

(2 Reviews)

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What others are saying

Image of Sally Renna

Sally Renna says:

I always make polenta and it’s a Tedious Task Standing by the stove stirring and stirring and the splatter on top of it, what a game changer making polenta in the Mealthy Pot! I was afraid it was going to be all clumped up but what a pleasure when I opened it up and added the butter and cheese, absolutely delicious recipe and I will never have to stand by the stove again!!

Image of Mikila Zaorski

Mikila Zaorski says:

This turned out soooo good. And it was so easy. I didn't use nutmeg, I did use salted butter, and I subbed Greek yogurt for the sour cream. I was afraid it looked watery when I opened the lid, but once I stirred it, the consistency was perfect. Super creamy. Also, this stuff is FILLING. I made 2 servings and think it will end up actually being 4 or 5. The instructions don't say how long to let the pressure release naturally, so I did 6 minutes, then quick release. There was hardly any pressure left to release, so could cut down on the 6 minutes.