Polenta Cacio e Pepe
- Preparing Time: -
- Total Time: -
- Served Person: 4 servings
- freshly ground black pepper
- 3 tablespoons unsalted butter
- 1 cup polenta (not quick-cooking)
- 1 teaspoon kosher salt, plus more
- 4 ounces pecorino and/or parmesan, finely grated, plus more
- a pressure cooker
Preparation 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. 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. Transfer polenta to a wide shallow bowl and top with more cheese and coarsely grind more pepper over.
Preparation 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. 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. Transfer polenta to a wide shallow bowl and top with more cheese and coarsely grind more pepper over.
