Pepper Alpine Polenta Cacio e Pepe
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.
1 cup polenta
4 cups water
1 tsp salt
1-2 cups Pepper Alpine Cheddar, Shredded
Combine 1 cup polenta, 4 cups water, and 1 tsp salt in the Instant Pot and cooking for 20 minutes at the porridge setting.
After a natural release, 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 onto a plate or pour your dreamy creamy polenta into a serving bowl and ladle out while hot.
This dish can be served simply, with a topping of more shredded cheese, or pour on your favorite chili, meat sauce, or Sunday gravy. You really can’t go wrong here!
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.
High Altitude flavor is packed into this little block of cheddar. Aged Cheddar is fully encrusted in black pepper for a wonderful savory flavor and fantastic display when sliced.
In Your Face Spicy 3-Pepper Cheddar:
Jalapeno, Habanero and sweet Red Peppers decorate In Your Face like confetti. This spicy 3-pepper cheddar is our spiciest cheese yet! Enjoy the heat!
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