Creamy Three-Cheese Polenta Recipe

Ingredients

• 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

Directions

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.