Basic Polenta

Yield:
12 cups
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

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.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews
    PORK_POLENTA_013.tif

    Not what you're looking for? Try:

    Pesto Pork With Polenta

    Recipe courtesy of Food Network Kitchen