Hi Barbara,
Thanks for the quick response. I’ve got a brand new instant pot, so the seal is good. I haven’t noticed any steam leaking. I did not stir in the polenta. I carefully sprinkled it over the top. No other burn errors, but it’s still very new so that doesn’t say much! Your recipe was at the top of my to-try list!
I will try the pot-in-pot method. Crossing my fingers!
Katherine

Hi Katherine – are you getting a good seal on your pressure cooker? Do you see lots of steam releasing around the edges of the lid as you’re pressure cooking? Are you having troubles with other recipes and getting the burn error. Are you stirring in the polenta? You could try it pot in pot https://www.pressurecookingtoday.com/how-to-use-the-pot-in-pot-method-in-your-pressure-cooker-instant-pot/

Thanks for sharing David! Glad it was a hit.

I put everything in except for the olives. I used 4 cups of water. Low sodium for me. And when I opened the lid, there was water on top. However I stirred it around the edges really well and it soaked the liquid up just fine. It was very good in my mouth. Tasted well too! I used a whole small onion.
One thing I’ve learned recently, is to saute your spices before you add any liquid. It blooms their flavor exponentially. Oh and I didn’t have any lumps. I sprinkled the polenta on top of the water and presto! It was perfect. Thank you! I’ll be using polenta in the future.

Hi Francis – everyone’s tastes are different. Perhaps you used quick cooking polenta?

Hi Christine – after pressure cooking. I’ve updated the recipe. Enjoy!