Southwestern Polenta with Corn and Chiles

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4 users rated this recipe an average rating of 3.5
  • Makes: 12 servings
  • Prep: 20 mins
  • Stand: 30 mins
  • Slow Cook: 7 hrs to 9 hrs (low) or 3 1/2 to 4 1/2 hours (high)
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Southwestern Polenta with Corn and Chiles
Ingredients
 
Plastic slow cooker liner
 
Nonstick cooking spray
2
14 ounce cans chicken broth
1 1/2
1
cup evaporated milk
1
cup coarse yellow cornmeal
1
cup frozen whole kernel corn
1
4 ounce can diced green chiles
1
teaspoon dried oregano, crushed
2
1/2
teaspoon salt
Directions
  1. Line a 3 1/2- or 4-quart slow cooker with a plastic slow cooker liner. Coat liner with cooking spray. In a large bowl, combine broth, cheese, evaporated milk, cornmeal, corn, green chiles, oregano, garlic, and salt. Transfer cornmeal mixture to prepared slow cooker.
  2. Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3 1/2 to 4 1/2 hours, stirring once halfway through cooking time. Turn off cooker. Let stand for 30 minutes, stirring occasionally, before serving.
Nutrition Facts (Southwestern Polenta with Corn and Chiles)
    Per serving:
  • 137 kcal cal.,
  • 7 g fat
  • (4 g sat. fat,
  • 0 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 19 mg chol.,
  • 491 mg sodium,
  • 14 g carb.,
  • 1 g fiber,
  • 3 g sugar,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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