Creamy Instant Pot Polenta with Octopus Salad Recipe

Ingredients

• 2 (14.5oz) Cans fire roasted diced tomatoes
• 1 Pkg Aneto chicken broth
• 1 Tbsp Tomato paste
• ½ Tsp Chili powder
• ½ Tsp Onion powder
• 1 Tsp Cumin
• 15 1/2 Oz Canned black beans, drained and rinsed
• 1 ½ Cups corn kernels
• 3 Cups Rotisserie Chicken, pulled or diced
• Salt
• Pepper
• 2 Cups Cooked Matiz paella rice
• 9oz instant polenta
• 5 cups Aneto Vegetable Broth
• Black pepper
• 1 cup warmed whole milk
• 1/2 cup grated parmesan
• Salt to taste
• Fresh herbs for garnish (optional)
• 1 cup cherry tomatoes, halved
• 1 cup cucumbers, diced
• 1/2 cup kalamata olives, pitted
• 2 (4oz) tins Matiz Octopus, with 3 tbsp evoo reserved
• 3 tbsp red wine vinegar
• 4 cups baby arugula