| Ingredients | Image |
1 cup polenta 1 tsp kosher salt, plus more ground black pepper 3 tbsp unsalted butter 4 oz pecorino or parmesan cheese, finely grated (plus more) |
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1
Whisk polenta and 4 cups water in pressure cooker until combined. Season with 1 tsp. salt and several grinds of pepper. Bring mixture to a simmer over medium-high, whisk again, then seal pressure cooker according to manufacturer’s directions. As soon as cooker hits high pressure, set a timer for 9 minutes. When timer goes off, remove from heat and manually release pressure. Carefully open lid and whisk polenta until homogenous and creamy.
2
Whisk butter into polenta, then gradually add 4 oz. Pecorino, whisking until melted. Taste and season with more salt, if needed, and lots of pepper.
3
Transfer polenta to a wide shallow bowl and top with more cheese and coarsely grind more pepper over.
Ingredients
1 cup polenta
1 tsp kosher salt, plus more
ground black pepper
3 tbsp unsalted butter
4 oz pecorino or parmesan cheese, finely grated (plus more)