Brie and Parmesan Polenta

Name: Brie and Parmesan Polenta
Yield: Makes 6 servings
Ingredients: 5 1/2 cups (or more) water; 1 teaspoon salt; 1 garlic clove, pressed; 1 1/2 cups coarse-ground or regular white or yellow cornmeal; 5 ounces chilled Brie (rind removed), cut into 1/2-inch pieces; 1 1/4 cups freshly grated Parmesan cheese (about 4 ounces); Cayenne pepper; Ground white pepper; Ground nutmeg

August 20, 2004

Saint André, a French triple-cream cheese, would also be nice here instead of Brie.

Recipe information

Yield
Makes 6 servings

Ingredients

1/2 cups (or more) water

teaspoon salt

garlic clove, pressed

1/2 cups coarse-ground or regular white or yellow cornmeal

ounces chilled Brie (rind removed), cut into 1/2-inch pieces

1/4 cups freshly grated Parmesan cheese (about 4 ounces)

Cayenne pepper

Ground white pepper

Ground nutmeg

Need to make a substitution?

Preparation

Bring 5 1/2 cups water, salt, and garlic to boil in heavy large saucepan over medium-high heat. Gradually add cornmeal, whisking until smooth. Reduce heat to medium and simmer until thick and creamy, whisking constantly, about 8 minutes. Stir in Brie and half of Parmesan cheese. Season to taste with cayenne pepper, white pepper, and nutmeg. Whisk until polenta thickens slightly, about 2 minutes. Transfer to large bowl. Sprinkle with remaining Parmesan cheese and serve. (Can be made 2 hours ahead. Cover and let stand at room temperature. Rewarm in 450°F oven for 10 minutes, thinning with more water if needed.)

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Recipe information

Ingredients

Preparation

Recipe notes