Polenta Primavera

Contributed By: stacyw
meals.com

This cheese-enriched polenta makes a great side to chicken and pork dishes or as part of a vegetarian meal.

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Total Preparation Time: 15 to 30 minutes
Ingredients: Rice, Pasta & Bread
Vegetables
Actual Cooking Time: Less than 15 minutes
Number of Servings: 8
Origin: Italian
Special Features: Make Ahead
Vegetarian
Nutrition Content: Good Source of Calcium
Meal Type: Entree

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Ingredients

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 (1 ounce) grated Parmesan cheese
1/2 tsp Salt
1/4 tsp Ground black pepper
1 can (14.5 ounces) primavera pasta-ready chunky tomatoes, undrained

Preparation

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 tomatoes and juice; serve over wedges.

Cook's Notes

Nutrition Information

Calories: 162 ; Total Fat: 9g ; Saturated Fat: 5.5g ; Carbohydrates: 13g ; Protein: 7g ; Calcium: 170 mg ; Sodium: 374 mg ; Fiber: 1.5g

Recipe Comments

Commented by: aaf3

Wondering if it would work to add some cut up prepared chicken breast to the mix?

 

Commented by: laurlyn

I have found the polenta as a basic base to make either an appetizer or meal. I have a friend who is celiac and cannot have wheat or gluten, therefore polenta is an easy recipe. I have made it, but also buy it and stock in pantry ready made. I use it in round cookie size shape or cut into rectangles as a base. I have made yummy lasagna, subbing the polenta for pasta. for appy, i have topped it with bruschetta of tomatoes, olives etc. with cheeses, usually sharp parmesan and goat mixed, really depends whats avail in my fridge.

 

Commented by: nanmagrath

Yummy - but salty - I cut the salt, decreased the Parmesan and increased the Mossarella -it was smoother. Also - was good with chopped sun dried tomatos added - the dry ones, not the ones in oil. The tomatos added color, texture, and zing. They replaced the tomatoes on top. This is a great base polenta once the salt issue is taken care of - it will take a number of additions - sundried tomatos, green onions, chilies, roasted sweet peppers.

 

Commented by: trina

I omitted the salt and instead of water added chicken broth for a more complex flavor.

 

Commented by: saramiller928

You can cut down prep time by using pre-made polenta. Look for it in the pasta asile.

 

Commented by: MAB

This dish is great on a chilly Fall evening. Pairs nicely with a spinach salad.