Southwestern Polenta with Corn and Chiles


Prepare a tasty Tex-Mex polenta side dish in your slow cooker with this easy, cheesy recipe.

Southwestern Polenta with Corn and Chiles
Prep Time:
20 mins
Stand Time:
30 mins
Slow Cook Time:
7 hrs
Total Time:
7 hrs 50 mins


  • Plastic slow cooker liner

  • Nonstick cooking spray

  • 2 14 ounce cans chicken broth

  • 1 ½ cup 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

  • ½ teaspoon salt


  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 (per serving)

137 Calories
7g Fat
14g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 137
% Daily Value *
Total Fat 7g 9%
Saturated Fat 4g 20%
Cholesterol 19mg 6%
Sodium 491mg 21%
Total Carbohydrate 14g 5%
Total Sugars 3g
Protein 6g
Vitamin C 3.5mg 18%
Calcium 171.6mg 13%
Iron 0.5mg 3%
Potassium 135mg 3%
Folate, total 12.1mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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