Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 ts Salt
1 ts White pepper
10 1/2 c Whole milk
3 1/2 c (1 pound) stone-ground
Cornmeal
1 c 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
1-2 hours for Shrimp Etouffee. Reserve the other polenta poured into
two loaf pans for the Polenta Pie.

Yield: 12 cups

ESSENCE OF EMERIL SHOW#EE2336

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