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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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This polenta dish incorporates two cheeses, cream and tomatoes for an extra rich flavor. These are perfect appetizers for a glass of wine. Ingredients:
2 cups water |
2/3 cup yellow corn meal |
1 cup shredded fontina or mozzarella cheese |
1/2 cup heavy whipping cream |
1/4 cup grated parmesan cheese |
1/2 tsp. salt |
1/4 tsp. black pepper |
1 3/4 cups (14-ounce can) contadina pasta ready chunky tomatoes, primavera, undrained |
Directions:
1. Bring water to a boil in medium saucepan.
2. Slowly add cornmeal, stirring constantly, over medium heat for 2 to 3 minutes or until slightly thick.
3. Stir in fontina cheese, cream, parmesan cheese, salt and pepper, cook, stirring constantly, for an additional 2 minutes or until very thick.
4. Spread into greased 9-inch pie plate.
5. Cool for 1 hour or until firm.
6. Cut into wedges.
7. Serve topped with tomatoes and juice.
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