1. Grease 9-inch pie plate. 2. Bring water to a boil in medium saucepan. 3. Slowly add cornmeal over medium heat, stirring constantly, for 2 to 3 minutes or until slightly thick. 4. Stir in fontina cheese, cream, Parmesan cheese, salt and pepper; cook, stirring constantly, for additional 2 minutes or until very thick. 5. Spread into prepared pie plate; cool for 1 hour or until firm. 6. Cut into wedges; serve topped with sauce or tomatoes. (I prefer sauce). ---------------------------------------------------------------------------
Nutrition
Ingredients
