While the central and southern portions of Italy prefer pasta and bread, northern Italians are more partial to rice and polenta. Often referred to as “Italian grits,” polenta is stone-ground cornmeal that is slow simmered. It can be served with butter and cheese or topped with sauce, as either the main dish or a side dish. It can also be spread out to dry, then baked, fried, sautéed, or grilled. Or made into cereal, muffins and pancakes for breakfast. Or cake and pudding for dessert. It’s so very versatile.

Corn came from the New World to Italy in the 1500s, where it grew best in northern Italy. Served boiled, it was a staple for the poor. Adding rich sauces to the polenta made it popular with the wealthy.

Instant Pot Beef & Peppers With Parmesan Polenta

Instant Pot Beef & Peppers With Parmesan Polenta (adapted from realsimple.com) Total Time Required: 50 minutes, Pressure Cooker Time: 30 mins, Yield: 6 servings

Ingredients:

• 14.5-ounce can diced tomatoes, undrained
• 1 pound assorted bell peppers, sliced (about 3)
• 1 medium onion, chopped
• 1/2 teaspoon dried oregano
• 2 cloves garlic, chopped
• kosher salt and black pepper
• 2 pounds beef chuck, cut into 4 pieces
• 1 cup polenta
• 1 cup grated Parmesan cheese
• chopped basil leaves for serving if desired

Directions:

Combine the tomatoes, bell peppers, onion, oregano, garlic, and 1/2 teaspoon each salt and black pepper in a 4- to 6-quart pressure cooker.

Add the tomatoes, peppers, onion, oregano, garlic and salt & pepper to the pot.

Season the beef with 1 teaspoon salt and 1/2 teaspoon black pepper and place it on top of the tomato mixture. Cover the Instant Pot and follow the manufacturer’s guide for locking the lid and preparing to cook. Cook the beef and vegetables on high pressure for 30 minutes.

Season the meat and add it to the pot.

Release the pressure and remove the beef from the pot. Shred the meat into large chunks. Spoon off any excess fat from the liquid. Return the beef to the pot and cover it to keep it warm until the polenta is ready.

Shred the meat.

Return the meat to the pot.

Meanwhile, cook the polenta according to the package directions.

Make the polenta according to the package directions.

When it is fully cooked, stir the Parmesan cheese into it.

Stir the Parmesan cheese into the polenta.

Serve the polenta topped with the beef and peppers. Sprinkle with chopped basil if desired.

Plate the polenta.

Top the polenta with meat and vegetables and sprinkle with chopped basil for serving.

Northern Italian food suits me well!  ~Linda

Instant Pot Beef & Peppers With Parmesan Polenta (adapted from realsimple.com) Total Time Required: 50 minutes, Pressure Cooker Time: 30 mins, Yield: 6 servings

Ingredients:

• 14.5-ounce can diced tomatoes, undrained
• 1 pound assorted bell peppers, sliced (about 3)
• 1 medium onion, chopped
• 1/2 teaspoon dried oregano
• 2 cloves garlic, chopped
• kosher salt and black pepper
• 2 pounds beef chuck, cut into 4 pieces
• 1 cup polenta
• 1 cup grated Parmesan cheese
• chopped basil leaves for serving if desired

Directions:

Combine the tomatoes, bell peppers, onion, oregano, garlic, and 1/2 teaspoon each salt and black pepper in a 4- to 6-quart pressure cooker. Season the beef with 1 teaspoon salt and 1/2 teaspoon black pepper and place it on top of the tomato mixture. Cover the Instant Pot and follow the manufacturer’s guide for locking the lid and preparing to cook. Cook the beef and vegetables on high pressure for 30 minutes.

Release the pressure and remove the beef from the pot. Shred the meat into large chunks. Spoon off any excess fat from the liquid. Return the beef to the pot and cover it to keep it warm until the polenta is ready.

Meanwhile, cook the polenta according to the package directions. When it is fully cooked, stir the Parmesan cheese into it. Serve the polenta topped with the beef and peppers. Sprinkle with chopped basil if desired.