Basic Polenta (Emeril Lagasse) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
2 teaspoons salt |
1 teaspoon white pepper |
10 1/2 cups whole milk |
3 1/2 cups (1 pound) stone-ground cornmeal |
1 cup grated parmigiano-reggiano cheese |
Directions:
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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