4 cups whole milk
2 tablespoons Cabot Salted Butter
2 cups yellow cornmeal
½ cup grated Parmesan cheese
Salt and ground black pepper to taste
BRING milk and butter to boil, in large saucepan over medium-high heat.
WHISK gradually in cornmeal until smooth. Cook for 5 to 6 minutes, stirring constantly.
Stir in cheese and season with salt and pepper.
Recipe courtesy of Stephanie's on Newbury.