Winter Garden Polenta

Winter Garden Polenta
Photo: Andy Lyons
Prep Time:
15 mins
Slow Cook Time:
1 hrs 30 mins
Total Time:
1 hrs 45 mins


  • ½ cup oil-packed dried tomatoes

  • 5 cup boiling water

  • 1 ½ cup coarse cornmeal or polenta

  • ½ cup finely shredded Parmesan cheese

  • 1 teaspoon salt

  • 1 teaspoon dried basil, crushed

  • ¼ teaspoon crushed red pepper

  • 1 8 ounce package sliced fresh mushrooms

  • 4 cup packaged fresh baby spinach

  • Crumbled Parmesan cheese (optional)


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

  2. 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.

  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 (per serving)

293 Calories
10g Fat
43g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 293
% Daily Value *
Total Fat 10g 13%
Saturated Fat 3g 15%
Cholesterol 7mg 2%
Sodium 859mg 37%
Total Carbohydrate 43g 16%
Total Sugars 1g
Protein 11g
Vitamin C 30.7mg 154%
Calcium 212mg 16%
Iron 4.3mg 24%
Potassium 552mg 12%
Folate, total 24.2mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0.3mg

*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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