Basic Polenta

• 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

1. Bring the salt, pepper, and milk to a boil.
2. Remove from the heat.
3. Slowly whisk in the cornmeal until all is incorporated.
4. Return to a low heat and cover, stir occasionally.
5. Cook until the polenta is smooth and creamy.
6. Fold in the cheese.
7. Season with salt and pepper if needed.
8. Fill a loaf pan with the polenta and allow to chill for 1 to 2 hours for Shrimp Etouffee.
9. Reserve the other polenta poured into two loaf pans for the Polenta Pie.

salt, white pepper, milk, stoneground cornmeal, cheese

Taken from www.foodnetwork.com/recipes/emeril-lagasse/basic-polenta-recipe.html (may not work)