Creamy Instant Pot Polenta with Octopus Salad Recipe

Ingredients

2 (14.5oz)	Cans fire roasted diced tomatoes
1 Pkg	Aneto chicken broth
1 Tbsp	Tomato paste
½ Tsp	Chili powder
½ Tsp	Onion powder
1 Tsp	Cumin
15.5 Oz	Canned black beans, drained and rinsed
1 ½	Cups corn kernels
3 Cups	Rotisserie Chicken, pulled or diced
Salt And Pepper
2 Cups	Cooked Matiz paella rice

Polenta:
9oz instant polenta
5 cups Aneto Vegetable Broth
Black pepper
1 cup warmed whole milk
1/2 cup grated parmesan
Salt to taste
Fresh herbs for garnish (optional)
Octopus Salad:
1 cup cherry tomatoes, halved
1 cup cucumbers, diced
1/2 cup kalamata olives, pitted
2 (4oz) tins Matiz Octopus, with 3 tbsp evoo reserved
3 tbsp red wine vinegar
Salt and Pepper to taste
4 cups baby arugula

Instructions:

Place polenta and broth in your Instant Pot (or programmable slow cooker), season with a few hearty pinches of black pepper, and stir to combine.
Close the lid, program the ‘Porridge’ setting for 10 min, and adjust the pressure valve to ‘seal’.
While the polenta is cooking, place tomatoes, cucumbers, olives, and octopus in a large bowl. Drizzle with reserved evoo (from the tin) and vinegar, toss to combine, and season to taste with salt and pepper.
Once the polenta has cooked, whisk in the whole milk and parmesan until blended. Adjust polenta’s thickness by adding more milk (runnier) or less (thicker) based on your preference.
Divide the polenta and arugula between plates. Top arugula with octopus salad and garnish with fresh herbs before serving.

About this recipe

Comfort food has many seasons. This creamy polenta and octopus salad is the perfect summer comfort food. A nice balance of crisp, zesty, seasonal produce and lusciously tender octopus makes for a spectacular warm-weather salad. Matiz’s wild-caught, tinned octopus takes away the typical stress many folks have when preparing this delicate ingredient. This octopus is beautifully seasoned with Spanish evoo, sea salt, and a light squeeze of lemon. The seasoned olive oil is so tasty we use it in-part with our super simple salad dressing too! The creamy polenta is so very simple to make (thanks to the Instant Pot). To boost the overall flavor of the polenta, we use Aneto’s Vegetable Broth. Made with onions, carrots, leeks, celery, evoo and sea salt, we really don’t need many additional ingredients, thanks to this superior broth. Milk and grated parmesan are whisked into the cooked polenta, adding that sensational creaminess and smooth texture we all love.