 |
Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 8 |
|
If you've never had polenta, this is a great way to learn to love it. Can be used as a side dish or a main meal. Ingredients:
2 cups water |
2/3 cup yellow cornmeal |
1 cup shredded fontina or 1 cup mozzarella cheese |
1/2 cup heavy whipping cream |
1/4 cup grated parmesan cheese |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
1 (14 ounce) can primavera pasta sauce or 1 (14 ounce) can diced tomatoes, undrained and warmed |
Directions:
1. Grease 9-inch pie plate.
2. Bring water to a boil in medium saucepan.
3. Slowly add cornmeal over medium heat, stirring constantly, for 2 to 3 minutes or until slightly thick.
4. Stir in fontina cheese, cream, Parmesan cheese, salt and pepper; cook, stirring constantly, for additional 2 minutes or until very thick.
5. Spread into prepared pie plate; cool for 1 hour or until firm.
6. Cut into wedges; serve topped with sauce or tomatoes. (I prefer sauce).
|
|