- 3 cups milk
- 1 tablespoon unsalted butter
- Salt and freshly ground white pepper to taste
- 3/4 cup yellow cornmeal
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- Put the milk and butter in a medium-size saucepan over medium heat and season with salt and pepper. Bring to a gentle boil, then add the cornmeal, a little at a time, whisking constantly. Cook until creamy and thick, about 4 minutes. Season generously with salt and pepper. Remove from the heat, add the cheese, and stir until it melts completely.
- Serve hot.