This cheese-enriched polenta makes a great side to chicken and pork dishes or as part of a vegetarian meal.
2 cups water
2/3 cup ALBERS Yellow Corn Meal
1 cup shredded fontina or mozzarella cheese
1/2 cup heavy whipping cream
1/4 cup freshly grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 (14.5-ounce) can primavera pasta-ready chunky tomatoes, warmed
- Grease a 9-inch pie plate.
- Bring water to a boil in a 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.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.