This cheese-enriched polenta makes a great side to chicken and pork dishes or as part of a vegetarian meal.
This sounds so good just like this. An addition i would make is to add stips of roasted bell peppers.
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.
Contributed By: stacyw