When it comes to simplicity, Italian food is near the top of the list. It’s amazing that just a few ingredients can produce such delicious results. This vegetarian cacio e pepe polenta is a twist on the famous Italian cacio e pepe pasta, but uses the same simple flavors of Pecorino Romano cheese and freshly ground black pepper.
The recipe below is a nod to tradition while still evolving dishes with new ingredients. Pecorino Romano is a hard sheep’s milk cheese, so it adds an extra layer of “funk” that is intensely flavorful when you take a bite. The creaminess of the polenta is the perfect vehicle to allow you and your friends to taste each ingredient individually.
Ingredients
1 cup polenta (not quick-cooking)
4 cups water
3 tablespoons unsalted butter, room temperature
4 ounces Pecorino Romano cheese, grated, plus more for garnish
Kosher salt and freshly ground black pepper
Instructions
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