|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.