Instant Pot Creamy Polenta with Roasted Tomatoes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy pressure-cooker polenta topped with roasted tomatoes, mushrooms, and garlic, then finished with tangy goat cheese. A satisfying vegetarian main that feels elegant yet simple to prepare.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 5 cups water
- 1 cup polenta/corn grits (not the instant kind)
- 1 tsp salt
- 10 ounces white mushrooms, sliced
- 10 ounces cherry or grape tomatoes, halved
- 2 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- 1 Tbsp minced garlic
- Salt and pepper
- 6 Tbsp goat cheese, for serving
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 20m
- Sodium
- 650mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 196mg
- Calcium
- 31mg
- Iron
- 0.87mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 650MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.