Polenta Primavera

Recipe Ingredients

2 cups	474ml	Water
2/3 cup	41g / 1.4oz	Albers yellow corn meal
1 cup	146g / 5.1oz	Shredded fontina cheese - (4 oz)
		= (or mozzarella cheese)
1/2 cup	118ml	Heavy whipping cream
1/4 cup	36g / 1.3oz	Grated Parmesan cheese - (1 oz)
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1		Primavera pasta-ready
		Chunky tomatoes - (14 oz) - undrained, warmed

Recipe Instructions

Grease 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.

This recipe yields 8 servings.

Source:
Back of the Box Recipes at http://www.backofthebox.com

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