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Epicurious
Bon Appétit

Polenta Cacio e Pepe

By Carla Lalli Music

4.1

(23)

A wide shallow brown ceramic bowl filled with polenta cacio e pepe and a small bowl of grated cheese on the side.
Photo by Alex Lau

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

Recipe information

  • Yield

    4 servings

Ingredients

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

Preparation

  1. Step 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.

    Step 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.

    Step 3

    Transfer polenta to a wide shallow bowl and top with more cheese and coarsely grind more pepper over.

TagsItalianEuropeanPolentaRice & GrainsSideBrunchLunchDinnerGluten FreeNut FreeVegetarian30 Minutes or LessQuickPressure CookerBon Appétit

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