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4 cups whole milk
2 tablespoons Cabot Salted Butter
2 cups yellow cornmeal
1/2 cup grated Parmesan cheese
Salt and ground black pepper to taste

1. In large saucepan over medium-high heat, bring milk and butter to boil.

2. Gradually whisk in cornmeal until smooth. Cook for 5 to 6 minutes, stirring constantly.

3. Stir in cheese and season with salt and pepper.

Serve with Statler Chicken Breasts Stuffed with Artichoke Hearts, Figs and Cabot Sharp Cheddar.

Recipe courtesy of Stephanie's on Newbury.