MAKES: 4 SERVINGS
PREP: 15 MINS
SLOW COOK: 1 HR 30 MINS ON HIGH; 3 HOURS ON LOW
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 8 ounce package sliced fresh mushrooms
4 cups packaged fresh baby spinach
Crumbled Parmesan cheese (optional)
- 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.