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Cacio e Pepe Polenta
Inspired by Bon Appetit
Makes 5-6 Servings
4 cups chicken broth
1 cup quick-cooking polenta
1 cup grated Parmigiano Reggiano, plus more for serving
2 tbsp high quality salted butter
freshly grated black pepper
In a medium saucepan on medium-high, bring chicken broth to a boil. Once boiling, pour in polenta in a steady stream, whisking constantly until thickened. Reduce heat to low and cover, whisking every couple minutes. At the ten minute mark, remove from heat and whisk in cheese. Whisk in butter. Stir in a healthy dose of black pepper. Serve with additional parm and black pepper.