Pinot Noir – InstaPot Creamy Polenta
This recipe is a riff on Cacio e Pepe pasta. We reduce the amount of ground pepper to a couple of grinds and end up with a great base polenta to pair with almost any topping/sauce. If you go the Cacio e Pepe route, crank up the ground pepper to taste. This is a surprisingly simple and satisfying recipe.
- 1 cup polenta (not quick-cooking)
- 1 teaspoon kosher salt
- 4 Cups Cold Water
- Freshly ground black pepper
- 3 Tablespoons unsalted butter
- 4 ounces Pecorino and/or Parmesan, finely grated cheese
Put everything but butter and cheese in Instapot and whisk. Put Instapot on pressure cooker set for 10 minutes cooking time. When the cooking time has ended, let the pot sit 10 minutes then release steam and add/mix in butter and cheese.
Courtesy of Carla Lalli Music via Bon Appétit