Polenta Primavera
Ingredients
- 2 cups water ⓘ
- 2/3 cup yellow cornmeal ⓘ
- 1 cup shredded fontina or 1 cup mozzarella cheese ⓘ
- 1/2 cup heavy whipping cream ⓘ
- 1/4 cup grated parmesan cheese
- 1/2 teaspoon salt ⓘ
- 1/4 teaspoon ground black pepper ⓘ
- 1 (14 ounce) can primavera pasta sauce or (14 ounce) can diced tomatoes, undrained and warmed ⓘ
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 sauce or tomatoes. (I prefer sauce).
Nutrition & Diet Analysis (per serving)
428
kcal
21% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).