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Polenta Primavera

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Ingredients
  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)
  Salt 1⁄2 Teaspoon
  Ground black pepper 1⁄4 Teaspoon
  Canned pasta ready chunky primavera tomatoes 14 Ounce, undrained (1 Can / 1 3/4 Cups)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Interest: 
Everyday

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4.16842
Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

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

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Polenta Primavera Recipe