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Emeril's Creamy Polenta


  • 3 cups milk
  • 1 tablespoon unsalted butter
  • Salt and freshly ground white pepper to taste
  • 3/4 cup yellow cornmeal
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese


  • Put the milk and butter in a medium-size saucepan over medium heat and season with salt and pepper. Bring to a gentle boil, then add the cornmeal, a little at a time, whisking constantly. Cook until creamy and thick, about 4 minutes. Season generously with salt and pepper. Remove from the heat, add the cheese, and stir until it melts completely.
  • Serve hot.