This cheese-enriched polenta marinara makes a beautiful and delicious side dish.
- 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 (.75 ounce) BUITONI Refrigerated Freshly Shredded Parmesan Cheese
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 container (15 ounces) BUITONI Refrigerated Marinara Sauce
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 sauce; serve over wedges.
Review This Recipe
Very good and tasty!
We had this last night and my poor husband said 'another corn meal dish?' and then took his first bite and didn't say another negative thing about dinner! He said that it was delicious, very full of flavor and an excellent side dish with our bbq'd chicken. The cheeses made for a very good flavor and then when I added the tomatoes before serving, was just an additional taste experience! An excellent dinner, and definitely will make again. AND my husband said it was delicious! Again, many thanks to your website, you are opening up many, many different tastes and experices that otherwise we may not have ever eaten. An excellent recipe, A+++ recipe!
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