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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