Polenta Cacio e Pepe
A creamy, luxurious Italian-style polenta enriched with Pecorino and/or Parmesan cheese and plenty of black pepper, prepared in a pressure cooker for perfect consistency. This comforting dish is inspired by the classic Roman pasta dish cacio e pepe.
Ingredients
- •1 cup polenta (not quick-cooking)
- •1 teaspoon kosher salt, plus more
- •2 tablespoons Freshly ground black pepper
- •3 tablespoons unsalted butter
- •4 ounces Pecorino and/or Parmesan, finely grated, plus more
- •1 piece pressure cooker
Cooking Instructions
- 1.
Whisk polenta and 4 cups water in pressure cooker until combined. Season with 1 tsp. salt and several grinds of pepper. Bring mixture to a simmer over medium-high, whisk again, then seal pressure cooker according to manufacturer's directions. As soon as cooker hits high pressure, set a timer for 9 minutes. When timer goes off, remove from heat and manually release pressure. Carefully open lid and whisk polenta until homogenous and creamy.
15 min
- 2.
Whisk butter into polenta, then gradually add 4 oz. Pecorino, whisking until melted. Taste and season with more salt, if needed, and lots of pepper.
5 min
- 3.
Transfer polenta to a wide shallow bowl and top with more cheese and coarsely grind more pepper over.
2 min
