When you are craving cacio e pepe without the pasta. I lived in Charleston, SC before and after living in Italy. This recipe is the perfect hybrid of a Southern American / Italian comfort food.
I would typically eat this for breakfast by itself, but you can certainly top with an egg. You could also use this as a side for a meat entree. The recipe an easily be doubled or tripled. —Erin Pace Stegman
polenta or grits
water or broth
fresh cracked pepper
salt to taste
In This Recipe
Bring water or broth to a boil (I prefer chicken broth). Add polenta and stir to ensure there are no clumps. Bring temperature to low and simmer for 20 minutes.
While the polenta is cooking, finely grate pecorino romano. Pay extra for the authentic, it matters.
When the polenta is done, remove from heat and add butter, cheese and pepper and stir vigorously to combine well. Transfer to a bowl that brings you joy and top with extra cheese and pepper.