Cacio É Pepe Polenta Recipe
freshly toasted black peppercorn, parmigiano reggiano, european butter
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation Steps
- 1
Prepare the Polenta
In a pot, bring the water to a boil. Gradually whisk in the polenta, stirring continuously to prevent lumps. Reduce heat to low and cook, stirring frequently, for about 20-25 minutes or until the polenta is thick and creamy.
- 2
Add Butter and Cheese
Once the polenta is cooked, remove from heat and stir in the European butter until melted. Then, add the grated Parmigiano Reggiano cheese and stir until fully incorporated.
- 3
Season with Pepper and Salt
Add the freshly toasted black peppercorn and salt to taste. Mix well and adjust seasoning if necessary.
- 4
Serve
Spoon the creamy Cacio é Pepe Polenta into bowls and garnish with extra grated Parmigiano Reggiano and a sprinkle of black pepper if desired.
