Brie and Parmesan Polenta 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 Reny Picot 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 Instructions 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. Reheat in 450¡F oven for 10 minutes, thinning with more water if needed.) Makes 6 servings