| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Essnce01 |
1 |
servings |
INGREDIENTS
| 2 |
ts |
Salt |
| 1 |
ts |
Freshly-ground white pepper |
| 10 1/2 |
c |
Milk; whole |
| 3 1/2 |
c |
Stone-ground cornmeal -; (1 lb) |
| 1 |
c |
Grated Parmigiano-Reggiano cheese |
INSTRUCTIONS
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 Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2336 broadcast 06-05-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
06-07-1997
Recipe by: Emeril Lagasse
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