Polenta Primavera

Contributed By: stacyw
meals.com

This cheese-enriched polenta makes a great side to chicken and pork dishes or as part of a vegetarian meal.

Ingredients

2 cups	Water
2/3 cup	Yellow Corn Meal
1 cup	(4 ounces) shredded fontina or mozzarella cheese
1/2 cup	Heavy whipping cream
1/4 cup	(1 ounce) grated Parmesan cheese
1/2 tsp	Salt
1/4 tsp	Ground black pepper
1 can	(14.5 ounces) primavera pasta-ready chunky tomatoes, undrained

GREASE 9-inch pie plate.

BRING water to a boil in medium saucepan over medium heat. Slowly add corn meal, stirring constantly, for 2 to 3 minutes or until slightly thickened.

STIR in fontina cheese, cream, Parmesan cheese, salt and pepper; cook, stirring constantly, for an additional 2 minutes or until very thick.

SPREAD into prepared pie plate; cool for 1 hour or until firm. Cut into wedges. Heat tomatoes and juice; serve over wedges.

Comment by: nanmagrath Yummy - but salty - I cut the salt, decreased the Parmesan and increased the Mossarella -it was smoother. Also - was good with chopped sun dried tomatos added - the dry ones, not the ones in oil. The tomatos added color, texture, and zing. They replaced the tomatoes on top. This is a great base polenta once the salt issue is taken care of - it will take a number of additions - sundried tomatos, green onions, chilies, roasted sweet peppers.
Comment by: trina I omitted the salt and instead of water added chicken broth for a more complex flavor.
Comment by: saramiller928 You can cut down prep time by using pre-made polenta. Look for it in the pasta asile.

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	Total Preparation Time: 15 to 30 minutes Ingredients: Rice, Pasta & Bread Vegetables Actual Cooking Time: Less than 15 minutes Number of Servings: 8 Origin: Italian Special Features: Make Ahead Vegetarian Nutrition Content: Good Source of Calcium Meal Type: Entree