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Winter Garden Polenta

Makes: 4 servings
Prep 15 mins Slow Cook 1 hr 30 mins  on HIGH; 3 hours on LOW
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  cup  finely shredded Parmesan cheese
  • 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)
  • Servings Per Recipe 4,
  • cal. (kcal) 293,
  • Fat, total (g) 10,
  • chol. (mg) 7,
  • sat. fat (g) 3,
  • carb. (g) 43,
  • Monosaturated fat (g) 3,
  • Polyunsaturated fat (g) 3,
  • Trans fatty acid (g) 0,
  • fiber (g) 6,
  • sugar (g) 1,
  • pro. (g) 11,
  • vit. A (IU) 3936,
  • vit. C (mg) 31,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 4,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 24,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 859,
  • Potassium (mg) 552,
  • calcium (mg) 212,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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