Polenta Cacio E Pepe Recipes

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POLENTA CACIO E PEPE



Polenta Cacio e Pepe image

No pressure cooker? Cook it the old-fashioned way.

Provided by Carla Lalli Music

Categories     Bon Appétit     Quick & Easy     Dinner     Cornmeal     Wheat/Gluten-Free     Cheese     Vegetarian

Yield 4 servings

Number Of Ingredients 7

1 cup polenta (not quick-cooking)
1 teaspoon kosher salt, plus more
Freshly ground black pepper
3 tablespoons unsalted butter
4 ounces Pecorino and/or Parmesan, finely grated, plus more
Special Equipment
A pressure cooker

Steps:

  • 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.

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  • Whisk polenta and 4 cups water in Instant Pot 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. Cook at high pressure for 9 minutes. When timer goes off, 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. Top with more cheese and coarsely grind more pepper over.

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