Ingredients

• 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

Preparation

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