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 sauce; serve over wedges.