Pressure Cooker Creamy Polenta with Sausage Sauce

Remove the casings from the sausage (if present) and brown it over low heat until the fat has completely rendered.

Add the lemon juice to the browned sausage and mix well.

Add the onion, celery stalk, bay leaf, basil, and rosemary to the sausage mix.

Stir in the tomato pulp and mix vigorously to create the sauce base.

Cover the pot and let the sauce simmer on very low heat for approximately 40 minutes.

In a separate bowl, mix half of the total water quantity with the cornmeal and a little olive oil, setting this slurry aside.

In the pressure cooker, add the remaining water and bring it to a boil.

Add the butter and the cornmeal slurry along with the pinch of salt to the boiling water in the pressure cooker.

Seal the pressure cooker and cook for a period between 10 and 15 minutes for the polenta to reach the ideal consistency.

Serve the polenta immediately alongside the sausage sauce, finishing by sprinkling grated cheese on top, if desired.