Serves 1
20 min
Cacio e Pepe Polenta
Recipe GLPR3600d23b94f51c
A creamy Italian-inspired polenta dish elevated with the classic combination of sharp pecorino romano cheese and freshly cracked black pepper. This simple yet elegant preparation showcases the natural corn flavor of polenta enriched with butter and cheese, creating a rich and comforting single serving.
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Ingredients
¼ cup polenta (cornmeal)
1 cup water or vegetable broth
¼ cup pecorino romano cheese, finely grated
1 tablespoon fresh cracked black pepper
to taste salt
1 tablespoon butter
Directions
Bring the water or broth to a boil in a medium saucepan over medium-high heat. Season lightly with salt.
Slowly whisk the polenta into the boiling liquid in a steady stream, stirring constantly to prevent lumps from forming.
Reduce heat to low and continue stirring frequently for about 15 minutes until the polenta becomes thick and creamy, and the grain is tender. It should pull away slightly from the sides of the pan.
Remove from heat and stir in the butter until fully melted and incorporated.
Add the cracked black pepper and stir well to distribute evenly throughout the polenta.
Fold in the grated pecorino romano cheese, reserving a small handful to garnish. Mix gently until the cheese is fully incorporated and the polenta is creamy and smooth.
Taste and adjust seasoning with additional salt if needed. Transfer to a bowl, top with remaining cheese and an extra crack of fresh black pepper, and serve immediately while hot.
