Directions

1. Place water, polenta, butter, and sea salt in pressure cooker. Stir to combine.
2. Close lid and lock. Set to "rice" and adjust for 7 minutes.
3. When done, natural release for 35 minutes. Afterward, quick release until all pressure is released.
4. Open, add mascarpone cheese, and stir until smooth. Add sea salt and fresh ground pepper to taste.
5. Top with grated Parmesan cheese and serve.