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Basic Polenta

  • Yield: 12 cups


  • 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.