Directions

Pressure Cooker Instructions:

1. Separate the beets from their tops. Set the greens aside for later. Peel the beets and chop into 1/2 inch cubes.

2. Follow Pressure Cooker or Stove Top Method below to cook polenta and beets.

3. While polenta is cooking, prepare the beet greens. Chop the greens (stems and leaves) into small pieces about 1/4 inch size.

4. In a medium pan, heat a drizzle of olive oil on medium heat until hot. Add the pancetta and garlic. Cook, stirring occasionally, 5 to 8 minutes, or until pancetta is crispy and garlic is lightly browned. Transfer to a paper towel-lined plate.

5. To the same pan add 2 tablespoons olive oil and sauté the beet greens. Cook for 15 minutes until softened and dark green. Remove from heat.

6. Pour the prepared polenta onto a platter and top with the beet greens, crispy pancetta, and garlic. Finish with freshly cracked pepper. Serve hot.

Pressure Cooker Method:

1. Set the pressure cooker to sauté setting. Place the chicken stock, salt, beet cubes and 2 tablespoons of the olive oil in the cooker. Bring broth to a boil.

2. Slowly whisk the polenta into the broth to avoid any clumps.

3. Seal pressure cooker according to manufacturer’s directions. Cook on high pressure for 12 minutes (or "porridge" setting). When timer goes off, wait 15 minutes before manually releasing pressure. Carefully open lid and whisk polenta until homogenous and creamy. The beets should be soft and the polenta should be creamy.

4. Add grated parmesan to polenta and stir with a wooden spoon.

Stove Top Method:

1. Combine the chicken stock, salt, beet cubes and 2 tablespoons of the olive oil in a large pot over medium heat. Cover and bring to a boil.

2. Slowly whisk the polenta into the broth to avoid any clumps.

3. Return broth to a boil, then reduce heat and simmer for 45 minutes, whisking frequently, until the beet cubes are soft and the polenta is creamy.

4. Add grated parmesan to polenta and stir with a wooden spoon.