Polenta Primavera
2 cups water
2/3 cup yellow corn meal
1 cup (4 oz) shredded fontina or mozzarella cheese
1/2 cup heavy whipping cream
1/4 cup (1 oz) grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 (14 oz) can chunky tomatoes, undrained and warmed
Grease a 9-inch pie plate. Bring water to a boil in medium saucepan. Slowly add
cornmeal over medium heat, stirring constantly, for 2 to 3 minutes or until
slightly thick. Stir in fontina cheese, cream, Parmesan cheese, salt and pepper;
cook, stirring constantly, for additional 2 minutes or until very thick.
Spread into prepared pie plate; cool for 1 hour or until firm. Cut into wedges;
serve topped with tomatoes and juice.
Makes 8 servings
Jenn B aka Mom2Sam and Tiny
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