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Basic Polenta

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    Source: www.foodnetwork.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 2 teaspoons salt

    2. 1 teaspoon white pepper

    3. 10 1/2 cups whole milk

    4. 3 1/2 cups (1 pound) stone-ground cornmeal

    5. 1 cup grated Parmigiano-Reggiano cheese

    Instructions Jump to Ingredients ↑

    1. Bring the salt, pepper, and milk to a boil. Remove from the heat. Slowly whisk in the cornmeal until all is incorporated. Return to a low heat and cover, stir occasionally. Cook until the polenta is smooth and creamy. Fold in the cheese. Season with salt and pepper if needed. Fill a loaf pan with the polenta and allow to chill for 1 to 2 hours for Shrimp Etouffee. Reserve the other polenta poured into two loaf pans for the Polenta Pie.

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