Brie and Parmesan Polenta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Saint André, a French triple-cream cheese, would also be nice here instead of Brie. 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 |
Directions:
1. 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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