Did you score an Instant Pot and you’re ready to see what it
can do? We suggest trying this easy and cheesy Polenta Cacio e Pepe. Cacio e
Pepe translates to cheese and pepper, and is a delicious Roman pasta dish that
traditionally uses Pecorino Romano. As a cheddar house, we have no qualms about
using our black pepper-crusted Pepper Alpine Cheddar to make our take on this
simple dish even simpler.
There are many methods online for Instant Pot polenta. Use our instructions below of choose your favorite.
This dish can be served simply, with a topping of more shredded cheese, or top with your favorite chili, meat sauce, or Sunday gravy. You really can’t go wrong here!
Ingredients
1 cup polenta
4 cups water
1 tsp salt to be cooked for 20 minutes at the porridge setting.
Combine polenta, water, and 1 tsp salt to the pot of the Instant Pot and cook on the porridge setting or manual for 20 minutes. Let sit for a natural release. (DO NOT release manually - you will get hot polenta splatters all over yourself and your kitchen!!)
When you open the lid, you’ll see a little water remaining on the surface of the polenta. This is okay! Simply stir in 1 to 2 cups of grated Pepper Alpine until all is combined.
Serve right away and top with your preferred topping.
Recipe Note
If you have any left after having your fill, pour into a square baking dish and let chill overnight in the fridge. Slice it up for a pan-fried treat the next day.
