Winter Garden Polenta
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Winter Garden Polenta
Directions
- Drain tomatoes, reserving 1 tablespoon oil. Snip tomatoes.
- 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.
- 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.
- Stir polenta, then spoon into bowls;. Top with spinach and mushroom mixture and crumbled Parmesan.
Nutrition Facts (Winter Garden Polenta)
- Per serving:
- 293 kcal ,
- 10 g fat
- (3 g sat. fat ,
- 3 g polyunsaturated fat ,
- 3 g monounsaturated fat ),
- 7 mg chol. ,
- 859 mg sodium ,
- 43 g carb. ,
- 6 g fiber ,
- 1 g sugar ,
- 11 g pro.