Title: Basic polenta
      Yield: 4 Servings
 
      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