|Water||2 Cup (32 tbs)|
|Yellow cornmeal||2⁄3 Cup (10.67 tbs)|
|Shredded fontina cheese/Shredded mozzarella cheese||4 Ounce (1 Cup)|
|Heavy whipping cream||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1 Ounce (1/4 Cup)|
|Ground black pepper||1⁄4 Teaspoon|
|Canned pasta ready chunky primavera tomatoes||14 Ounce, undrained (1 Can / 1 3/4 Cups)|
BRING water to a boil in medium saucepan.
Slowly add cornmeal, stirring constantly, over medium heat for 2 to 3 minutes or until slightly thick.
STIR in fontina cheese, cream, Parmesan cheese, salt and pepper; cook, stirring constantly, for an additional 2 minutes or until very thick.
SPREAD into greased 9-inch pie plate; cool for 1 hour or until firm.
Serving size: Complete recipe
Calories 1654 Calories from Fat 893
% Daily Value*
Total Fat 101 g155.3%
Saturated Fat 55.9 g279.5%
Trans Fat 0 g
Cholesterol 320.9 mg107%
Sodium 3883.6 mg161.8%
Total Carbohydrates 129 g43.2%
Dietary Fiber 16.9 g67.6%
Sugars 33.9 g
Protein 56 g111.9%
Vitamin A 90.3% Vitamin C 20.8%
Calcium 108.6% Iron 37.5%
*Based on a 2000 Calorie diet