- 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
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.