Polenta & Swiss Chard - 2-Qt. Pressure Cooker

Recipe by KateL
READY IN: 30mins




  • Preheat oven to 375 degrees F.
  • In a 2-quart Pressure Frypan, heat butter over medium-high heat and saute onion until transparent.
  • Add water and salt. Bring to a boil.
  • Add polenta, stir well.
  • Add Swiss chard, stirring continuously.
  • When contents boil, close lid and reduce heat. If pressure does not immediately begin to rise, uncover and try again.
  • Bring pressure to first red ring (low pressure) over medium heat. Adjust heat to stabilize pressure at first red ring. Cook for 9 minutes.
  • Remove from heat and use Cold Water Release Method (or quick release method favored by your manufacturer).
  • Transfer polenta to an ovenproof serving dish.
  • Stir in grated Parmesan cheese.
  • Evenly spread tomato paste over the top of the cooked polenta.
  • Sprinkle with Gruyere cheese and bake in a 375 degree oven until cheese is melted.
  • Let stand 2 minutes before serving.