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| 2 Teelöffel | salt |
| 1 Teelöffel | white pepper freshly ground |
| 10 1/2 Tasse | milk whole |
| 3 1/2 Tasse | Stone-ground cornmeal -; (1 lb) |
| 1 Tasse | Grated Parmigiano-Reggiano cheese |
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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. This recipe yields 12 cups.
Recipe
Web-Site - http://www. Foodtv. Com
Formatted for MasterCook by Joe Comiskey, aka Mr Mad - jpmd44a@prodigy. Com -or- Mad-Squad@prodigy. Net
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