Heat some olive oil in a sauté pan and roast garlic until lightly golden brown. Set aside.
In the same pan, add sliced mushrooms and sauté till golden brown. Season with salt and pepper. If adding greens, sauté them with mushrooms or separately in garlic oil.
Take an instant pot inner pot(pot in pot), add polenta, water, and salt. Stir well.
Lock the lid in place, seal the valve, and select the “porridge” setting in the instant pot. Upon selecting this setting, your instant pot will pressure cook the polenta for 20-minutes.
After the pressure cooking time, allow natural
Pressure release. DO NOT quick release the pressure.
After the NPR, open the lid and stir the polenta well with a wooden spoon. It’s okay to see some water floating on your polenta. After a quick stir, the polenta will be soft and creamy and gradually, polenta soaps the water.
Add your favorite mix-in's or top the polenta with sautéed mushrooms, spinach and roasted garlic. Season with pepper, and truffle oil and serve warm.