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 courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe used with permission from Nestle and www.verybestbaking.com.