Ingredients:4 cups water or veggie broth (I used bouillon)
1 cup polenta
1/2 salt (Omitted because of the bouillon)
1/4 cup fresh herbs of your choice
1-2 tsp of your favorite spice
Instructions:
Preheat the oven to 450 degrees
In an instant pot, place water, and bouillon and whisk it together to dissolve the bouillon
Sprinkle in the polenta, and add seasonings and herbs
Close lid, and hit the porridge button, and adjust the time to 5 minutes. Place the vent knob to close.
After it beeps, let it sit for 10 minutes, and then turn the vent knob to allow any leftover steam to escape.
Remove the pot from the base and let it cool, until you can handle the dough.
Roll into balls the size of a small cookie.
Line a baking sheet with parchment paper, and place polenta on the sheet.
Bake at 450 for 15 minutes. Flip and cook another 15.
You can add oil to the tops to crisp them up if you like.
Polsole Mexican Soup is on the under soups.
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