Polenta Primavera - cooking recipe

Ingredients

2 cups water
2/3 cup yellow cornmeal
1 cup shredded fontina or 1 cup mozzarella cheese
1/2 cup heavy whipping cream
1/4 cup grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 (14 ounce) can primavera pasta sauce or (14 ounce) can diced tomatoes, undrained and warmed

Preparation

Grease 9-inch pie plate.
Bring water to a boil in medium saucepan.
Slowly add cornmeal over medium heat, stirring constantly, for 2 to 3 minutes or until slightly thick.
Stir in fontina cheese, cream, Parmesan cheese, salt and pepper; cook, stirring constantly, for additional 2 minutes or until very thick.
Spread into prepared pie plate; cool for 1 hour or until firm.
Cut into wedges; serve topped with sauce or tomatoes. (I prefer sauce).