Basic Polenta

Recipe Ingredients

2 teaspoons	10ml	Salt
1 teaspoon	5ml	Freshly-ground white pepper
10 1/2 cups	2488ml	Milk, whole
3 1/2 cups	218g / 7.7oz	Stone-ground cornmeal - (1 lb)
1 cup	146g / 5.1oz	Grated Parmigiano-Reggiano cheese

Recipe Instructions

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.

This recipe yields 12 cups.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2336 broadcast 06-05-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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