Cacio e Pepe Polenta

One Year: Halva Spread
Two Years: Glazed Lemon Olive Oil Cake
Three Years: Toasted Marshmallow Crispy Treats
Four Years: Dirt Bombs
Five Years: Dark Chocolate Chunk Cookies with Toffee, Marshmallow, and Smoked Sea Salt

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.