Instant Pot Polenta Cacio E Pepe Recipe

I absolutely love this polenta recipe because it’s quick and effortless thanks to the Instant Pot, making it perfect for my busy millennial lifestyle. The combination of creamy, cheesy Pecorino Romano and the nostalgic, comforting taste of polenta brings a delicious and sophisticated twist to my weeknight dinners.

Creating comfort food is my passion, and my Instant Pot Polenta Cacio e Pepe is a delicious and hearty meal. It takes just 5 cups of water, 1 cup of polenta, 1 teaspoon of salt, creamy Pecorino Romano, and a hint of black pepper to make this savory dish.

And the Instant Pot? It was a game-changer for this recipe.

Polenta can be notoriously tricky to get just right, but using the Instant Pot makes it foolproof.

Ingredients

Polenta (coarse cornmeal):
An excellent grain, full of starch and cellulose, convecting heat.

Pecorino Romano cheese:
Matured for a robust taste, provides protein and calcium, contributes a savory richness.

Black pepper:
Ground just before use for a powerful burst of flavor and an extra punch for digestion.

Unsalted butter:
Contributes a deliciously smooth mouthfeel, delivering the richness that comes from healthy fats.

Ingredient Quantities

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• 5 cups water
• 1 cup polenta (coarse cornmeal)
• 1 teaspoon salt
• 1/2 cup grated Pecorino Romano cheese
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter

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Instructions

1. Add 5 cups of water to the Instant Pot. Using the “Sauté” function, bring the water to a simmer.

2. Gradually, and with a steady hand, I incorporated 1 cup of polenta into the bubbling water.

3. Incorporate 1 teaspoon of salt and continue to mix until the combination starts to become thick, which takes around 2-3 minutes.

4. Decommission the “Sauté” function. Fasten the cover to the Instant Pot and adjust the valve to “Sealing.”

5. Choose between the “Pressure Cook” or “Manual” functions and set the timer for 10 minutes at high pressure.

6. After the time is up, let the pressure drop naturally for 10 minutes, then release any remaining pressure using the quick release method.

7. Remove the lid, then stir the polenta with vigor to create a creamy, uniform consistency.

8. Mix in 2 tablespoons of unsalted butter until fully incorporated.

9. Add 1/2 cup of grated Pecorino Romano cheese and stir until melted and combined.

10. Incorporate 1/2 teaspoon of freshly ground black pepper into the mixture, correct the seasoning to your preference, and dish it out without delay.

Equipment Needed

1. Instant Pot
2. Measuring cups
3. Measuring spoons
4. Wooden spoon or spatula for stirring
5. Grater (for cheese, if not pre-grated)

FAQ

• Q: Can I use instant polenta instead of coarse cornmeal?A: For this recipe, you’re better off using coarse cornmeal. Instant polenta can cook too quickly and mess with the texture.
• Q: How long will it take to cook in the Instant Pot?A: Cooking will take around 15 minutes, plus the time required for the Instant Pot to reach pressure (which will take about 10 minutes).
• Q: Can I substitute Parmesan cheese for Pecorino Romano?A: Yes, you can use Parmesan, but it will have a milder flavor than Pecorino Romano.
• Q: Is there a vegan alternative for the cheese and butter?Nutritional yeast can be used as a cheesy and vegan butter substitute.
• Q: How is the texture of polenta supposed to be?A: Creamy and smooth, not gritty! That is the desired texture for polenta, an Italian dish made with cornmeal. A lack of cream and butter (cooked into the dish) would result in a luscious polenta unworthy of the table.
• Q: Can this recipe be made ahead of time?A: Yes, but polenta generally firms up as it cools. When reheating, use extra water or broth to return it to the creamy texture of freshly made polenta.

Substitutions and Variations

Use chicken or vegetable broth instead of water for added flavor.
Use Parmesan cheese instead of Pecorino Romano for a slightly different taste.
For a milder spice, substitute white pepper for black pepper.
Substitute olive oil for unsalted butter for a dairy-free option.

Pro Tips

1. For an even creamier texture, consider adding a splash of heavy cream or milk when incorporating the butter and cheese. This will enhance the richness of the polenta.

2. To prevent the polenta from clumping when adding it to the water, pour it in a slow, steady stream while continuously whisking. This will help maintain a smooth consistency.

3. For extra depth of flavor, substitute some of the water with chicken or vegetable broth. This will give the polenta a savory undertone that complements the Pecorino Romano cheese.

4. After cooking, if the polenta seems too thick, you can adjust the consistency by stirring in a bit more warm water or broth until it reaches the desired texture.

5. For a subtle herbal note, add a sprig of fresh thyme or a couple of sage leaves while the polenta is cooking in the Instant Pot. Remove the herbs before serving for a fragrant, flavorful dish.