Brie and Parmesan Polenta
Saint André, a French triple-cream cheese, would also be nice here instead of Brie.
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
Italian
Cheese
Side
Vegetarian
Quick & Easy
Brie
Parmesan
Cornmeal
Winter
Simmer
Bon Appétit
Pescatarian
Wheat/Gluten-Free
Peanut Free
Tree Nut Free
Soy Free
No Sugar Added
Kosher
- 1 teaspoon salt
- ground nutmeg
- cayenne pepper
- ground white pepper
- 1 garlic clove, pressed
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.)
