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Chef Hilton Dottin

Ristorante DiPaolo, www.ristorantedipaolo.com, Turners Falls, MA


  • 1 cup cornmeal
  • 1 cup cold water
  • 4 Tbsp butter
  • 1 Tbsp finely chopped garlic
  • 1 Tbsp finely chopped shallots
  • 2 cups milk
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ cup shredded Parmesan cheese


In a small bowl, blend together the cornmeal and water with a wooden spoon until smooth. Set aside.
In a 2-quart sauce pan, melt butter over medium heat. Add the garlic and shallots and sauté for 2-3 minutes. Add milk, salt and pepper. Bring to a soft boil.
Gradually add the cornmeal mixture into the boiling milk. Stir constantly for about 5 minutes.
Lower the heat, cover and continue cooking for 10 minutes, stirring occasionally.
Turn off the heat but leave the pot on the stove. Add the Parmesan cheese.