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Southwestern Polenta with Corn and Chiles

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)
Southwestern Polenta with Corn and Chiles
Ingredients
  •  Plastic slow cooker liner
  •  Nonstick cooking spray
  • 2 14  ounce cans  chicken broth
  • 1 1/2  cups  shredded Monterey Jack cheese (6 ounces)
  • 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  cloves garlic, minced
  • 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)
  • Servings Per Recipe 12,
  • cal. (kcal) 137,
  • Fat, total (g) 7,
  • chol. (mg) 19,
  • sat. fat (g) 4,
  • carb. (g) 14,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 0,
  • fiber (g) 1,
  • sugar (g) 3,
  • pro. (g) 6,
  • vit. A (IU) 243,
  • vit. C (mg) 4,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 12,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 491,
  • Potassium (mg) 135,
  • calcium (mg) 172,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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