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Polenta Primavera

Servings: 8 serings

Ingredients

  2 cups water

  2/3 cup ALBERS® Yellow Corn Meal

  4 oz shredded fontina or mozzarella cheese

  1/2 cup heavy whipping cream

  1/4 cup grated Parmesan cheese

  1/2 tsp salt

  1/4 tsp ground black pepper

  14 oz primavera pasta - ready chunky tomatoes, undrained and warmed (1 can)

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Directions

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 tomatoes and juice.