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
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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

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