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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 8 |
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If you like polenta dishes this is for you, simple and easy to put together. Ingredients:
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 can (14 oz.) primavera pasta - ready |
chunky tomatoes, undrained and warmed |
Directions:
1. GREASE 9-inch pie plate.
2. BRING water to a boil in medium saucepan. Slowly add cornmeal over medium heat, stirring constantly, for 2 to 3 minutes
3. 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;
7. Serve topped with tomatoes and juice.
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