Polenta Cacio E Pepe

• 1 cup polenta (not quick-cooking)
• 1 teaspoon kosher salt, plus more

Freshly ground black pepper

• 3 tablespoons unsalted butter
• 4 ounces Pecorino and/or Parmesan, finely grated, plus more

1. Whisk polenta and 4 cups water in pressure cooker until combined. Season with 1 tsp. salt and several grinds of pepper. Bring mixture to a simmer over medium-high, whisk again, then seal pressure cooker according to manufacturer’s directions. As soon as cooker hits high pressure, set a timer for 9 minutes. When timer goes off, remove from heat and manually release pressure. Carefully open lid and whisk polenta until homogenous and creamy.
2. Whisk butter into polenta, then gradually add 4 oz. Pecorino, whisking until melted. Taste and season with more salt, if needed, and lots of pepper.
3. Transfer polenta to a wide shallow bowl. Top with more cheese and coarsely grind more pepper over.