Return |  Print this Recipe

Main Dish > Pasta

Polenta Primavera


Servings: 8 serings


2 cups water

2/3 cup ALBERSĀ® 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)


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.