Polenta cacio e pepe: creamy Italian comfort food recipe

Ingredients for Polenta cacio e pepe

• 120 g polenta (not quick-cooking)

• 5 ml kosher salt, plus more

• freshly ground black pepper

• 45 g unsalted butter, softened

• 115 g pecorino and/or parmesan, finely grated, plus more

• a pressure cooker

How to make Polenta cacio e pepe

1. Whisk together the polenta and 1 litre of water in a pressure cooker until well combined. Season with 1 teaspoon of salt and several grinds of black pepper.

2. Bring the mixture to a simmer over medium-high heat, whisking again, then seal the pressure cooker according to the manufacturer’s instructions.

3. Once the cooker reaches high pressure, set a timer for 9 minutes.

4. When the timer goes off, remove the cooker from the heat and manually release the pressure.

5. Carefully open the lid and whisk the polenta until it is smooth and creamy.

6. Whisk in the butter until melted, then gradually add 115 g of Pecorino, whisking until fully incorporated.

7. Taste the polenta and adjust the seasoning with more salt, if necessary, and plenty of black pepper.

8. Transfer the polenta to a wide, shallow bowl and top with additional cheese. Coarsely grind more black pepper over the top before serving.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.