1 tsp olive oil
1 onion, diced
2 Garlic cloves, minced
4 cups of water
1/ 3 cup sun-dried tomatoes, diced
1 tsp sea salt
1 bay leaf
½ tsp dried oregano (or 1 tsp fresh)
¼ teaspoon of dried rosemary
3 tsp fresh basil, chopped
2 tsp fresh parsley (or 1 T dried)
1 cup polenta
Open the instant pot and press the sauté button to Preheat.
When hot, combine the oil, diced onion and include the garlic and sauté until soft and translucent.
Add water, sun-dried tomatoes, salt, bay leaf, oregano, and rosemary, along with half of both the basil and parsley.
Sprinkle the polenta over the water and close the lid without stirring.
Manually set the instant pot to cook for 5 minutes on High pressure.
Allow to cool for 10 minutes, then do a quick pressure release.
Remove the cooker lid and discard the bay leaf.