150 153rd Ave,
Madeira Beach, FL 33708
Source: Meals Matter
This cheese-enriched polenta makes a great side to chicken and pork dishes or as part of a vegetarian meal.
|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|
|1/4 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.