Brie and Parmesan Polenta

• 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

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

water, salt, garlic, coarseground, parmesan cheese, cayenne pepper, ground white pepper, ground nutmeg

Taken from www.epicurious.com/recipes/food/views/brie-and-parmesan-polenta-104944 (may not work)