Creamy Three-Cheese Polenta Recipe

Recipe from the Tasting Table Test Kitchen

Creamy Three-Cheese Polenta
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Creamy Three-Cheese Polenta Recipe from the Tasting Table Test Kitchen
  • Two 12-ounce cans evaporated milk
  • 1 cup water
  • 1 teaspoon kosher salt
  • 1 cup instant polenta
  • ½ cup grated Parmigiano-Reggiano cheese
  • 2 ounces fresh goat cheese (about ¼ cup)
  • 4 ounces Brie (about ½ cup), rind removed
  • Freshly ground black pepper
  1. In a large saucepan over medium-high heat, combine the evaporated milk, water and kosher salt and bring to a boil, whisking occasionally to break up any skin that forms on the surface.
  2. Lower the heat to medium and add the polenta in a steady stream while whisking to combine. Once the liquid has been absorbed, lower the heat to low and cook the polenta for 5 minutes, whisking continuously.
  3. Whisk in the Parmigiano-Reggiano, followed by the goat cheese and Brie. Add pepper to taste and serve immediately.
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