Winter Garden Polenta

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2 users rated this recipe an average rating of 5.0
  • Makes: 4 servings
  • Prep: 15 mins
  • Slow Cook: 1 hr 30 mins on HIGH; 3 hours on LOW
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Winter Garden Polenta
Ingredients
1/2
cup oil-packed dried tomatoes
5
cups boiling water
1 1/2
cups coarse cornmeal or polenta
1/2
1
teaspoon salt
1
teaspoon dried basil, crushed
1/4
teaspoon crushed red pepper
1
ounce sliced fresh mushrooms
4
cups packaged fresh baby spinach
 
Crumbled Parmesan cheese (optional)
Directions
  1. Drain tomatoes, reserving 1 tablespoon oil. Snip tomatoes.
  2. In a 3 1/2- or 4-quart slow cooker combine tomatoes, the boiling water, cornmeal, the 1/2 cup Parmesan, the salt, basil, and crushed red pepper; stir well to combine. Cover and cook on HIGH for 1 1/2 hours or on LOW for 3 hours, until cornmeal is tender.
  3. About 15 minutes before serving, in a large skillet heat reserved oil from tomatoes. Cook and stir mushrooms in hot oil for 5 minutes until tender. Add spinach; cook and stir just until wilted. Season to taste with salt.
  4. Stir polenta, then spoon into bowls;. Top with spinach and mushroom mixture and crumbled Parmesan.
Nutrition Facts (Winter Garden Polenta)
    Per serving:
  • 293 kcal cal.,
  • 10 g fat
  • (3 g sat. fat,
  • 3 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 7 mg chol.,
  • 859 mg sodium,
  • 43 g carb.,
  • 6 g fiber,
  • 1 g sugar,
  • 11 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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