Mother Earth Living

A Novel Potluck: Brie & Parmesan Polenta

Book club member Nancy Kiehl garnishes this satisfying comfort food with rosemary or roasted red peppers.
By Laurel Kallenbach
January/February 2008
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Book club member Nancy Kiehl garnishes this satisfying comfort food with rosemary or roasted red peppers.
Photo By Povy Kendal Atchison


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Brie & Parmesan Polenta
Serves 6

Book club member Nancy Kiehl garnishes this satisfying comfort food with rosemary or roasted red peppers.

5 1/2 cups (or more) water
1 teaspoon salt
1 garlic clove, pressed
1 1/2 cups coarse-ground or regular 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
Rosemary sprigs (for garnish)

1. Preheat oven to 375 degrees Fahrenheit.

2. Bring water, salt and garlic to boil in a 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.

3. Stir in Brie and half of Parmesan cheese. Season to taste with cayenne, white pepper and nutmeg.

4. Whisk until polenta thickens slightly, about 2 minutes. Transfer to greased baking dish, sprinkle with remaining Parmesan cheese, and bake until bubbly and golden, about 20 minutes.

5. Remove from oven, garnish with rosemary and serve. (Note: The polenta can be made up to 2 hours ahead. Cover and let stand at room temperature, which will make the polenta firm up nicely. After standing, bake as directed.)

Reprinted with permission from Bon Appétit, “Entertaining Made Easy,” April 2001.








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