First, heat the pan on medium. Add the stock, and then sprinkle the corn and herbs on top. Cook it at pressure for 5 minutes. Then take the lid off and cook for 10 more minutes, or until thick. And keep stirring! You do not want the polenta to get lumpy!
When the polenta is thick but not lumpy, spoon it into little muffin papers and let cool for at least 5 hours.
what to do next: make marinara