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Prep time
5 minutes
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Cook time
20 minutes
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Serves
1
Author Notes
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
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Ingredients
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1/4 cup
polenta or grits
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1 cup
water or broth
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1/4 cup
pecorino romano
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1 tablespoon
fresh cracked pepper
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salt to taste
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1 tablespoon
butter
Directions
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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.
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While the polenta is cooking, finely grate pecorino romano. Pay extra for the authentic, it matters.
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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.
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