A Novel Potluck: Brie & Parmesan Polenta

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


| January/February 2008



Polenta.jpg

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

Photo By Povy Kendal Atchison

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.





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