• 4 Ratings
Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Drain tomatoes, reserving 1 tablespoon oil. Snip tomatoes.

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  • Line a 3 1/2- or 4-quart slow cooker with a disposable cooker liner. 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.

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  • 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.

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  • Stir polenta, then spoon into bowls;. Top with spinach and mushroom mixture and crumbled Parmesan.

Nutrition Facts

293 calories; total fat 10g; saturated fat 3g; polyunsaturated fat 3g; monounsaturated fat 3g; cholesterol 7mg; sodium 859mg; potassium 552mg; carbohydrates 43g; fiber 6g; sugar 1g; protein 11g; trans fatty acidg; vitamin a 3936IU; vitamin c 31mg; thiaminmg; riboflavinmg; niacin equivalents 4mg; vitamin b6mg; folate 24mcg; vitamin b12mcg; calcium 212mg; iron 4mg.

Reviews

4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0