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    Click here for a "text only" printer friendly version.
    Polenta Primavera Polenta Primavera

    2 cups water
    2/3 cup ALBERS® 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


    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.

    Makes 8 servings

    This recipe used with permission from Nestle and www.verybestbaking.com.

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