Instant Pot Creamy Parmesan Polenta with Eggplant, Sausage, and Tomatoes | America's Test Kitchen

Ingredients

• 1 cup coarse-ground cornmeal
• 5 cups water , divided
• ¼ teaspoon table salt
• ¼ teaspoon pepper , divided
• 2 ounces Parmesan cheese , grated (1 cup), plus extra for serving
• 2 tablespoons extra-virgin olive oil
• 1 pound hot or sweet Italian sausage , casings removed
• ½ eggplant (8 ounces), cut into ½-inch pieces
• 1 small onion , chopped fine
• 4 garlic cloves , minced
• ¼ teaspoon red pepper flakes
• 8 ounces cherry tomatoes , halved
• ¼ cup chopped fresh basil , plus extra for serving