Ingredients
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
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Directions
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.
Serve with Statler Chicken Breasts Stuffed with Artichoke Hearts, Figs and Cabot Sharp Cheddar.
Calories: 367
% Daily Value
Total Fat: 12.5g
19%
Saturated Fat: 7g
35%
Sodium: 265mg
11%
Carbohydrates: 49g
16%
Dietary Fiber: 2g
8%
Protein: 13g
Calcium: 319mg
32%
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