Instant Pot Sun Dried Tomato Herb Polenta

Ingredients:

1 to 2 tablespoons olive oil, optional
1/2 cup finely chopped onion
2 or more teaspoons minced garlic
4 cups vegetable stock or water
1/3 cup finely diced sun-dried tomatoes
1 teaspoon salt
1 bay leaf
2 teaspoons chopped fresh oregano, or 1/2 teaspoon dried
1 teaspoon chopped fresh rosemary, or 1/4 teaspoon dried
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh flat-leaf parsley
1 cup coarse polenta

Directions:

Heat a stove top pressure cooker over medium heat or set an electric cooker to sauté; add the oil, if using. Add the onion and sauté or dry sauté for 1 minute. Add the garlic and cook for another minute.

Add the water, sun-dried tomatoes, salt, bay leaf, oregano, and rosemary, along with half of both the basil and parsley; stir. Sprinkle the polenta over the water; do not stir.

Lock the lid in place. Bring to high pressure; cook for 5 minutes. Let the pressure come down naturally for 10 minutes, the release any remaining pressure. If the pressure releases before 10 minutes is up, let the polenta sit in the pot for the full 10 minutes. Remove the lid carefully titling it away from you.

Remove and discard the bay leaf. Whisk the polenta to smooth out any lumps. If the polenta seems too thin, stir and simmer over medium heat for a few minutes, or lock the lid back on the cooker and let sit for 5 minutes. Stir in remaining basil and parsley.

Serve as is, or pour into glass pans to cool to at least room temperature. Once cool, bake, grill or pan fry.