Polenta Primavera

Polenta Primavera

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 teaspoon salt
1/4 teaspoon ground black pepper
1 can (14.5 ounces) primavera pasta-ready chunky tomatoes, untrained

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.