Slow-Cooker Italian Soft Polenta

  • Prep Time 10 min
  • Total Time 4 hr 40 min
  • Servings 11

Ingredients

Ingredients

Heavy-duty plastic slow cooker liner
5 1/4
cups Progresso™ chicken broth (from two 32-oz cartons)
2
cups shredded Italian cheese blend (8 oz)
1 1/2
cups yellow cornmeal
1
teaspoon dried basil leaves, crushed
3/4
teaspoon salt
2
jars (6 oz each) Progresso™ marinated artichoke hearts, drained, coarsely chopped
1
can (12 oz) evaporated milk
3
cloves garlic, finely chopped
1
cup roasted red bell peppers (from 7-oz jar), drained, chopped
Small fresh basil leaves, if desired
Shaved Parmesan cheese, if desired

Directions

Directions

  • 1 Line 5- to 6-quart slow cooker with slow cooker liner; spray liner with cooking spray. In large bowl, mix broth, cheese blend, cornmeal, dried basil, salt, artichokes, milk and garlic until well blended. Pour mixture into slow cooker.
  • 2 Cover; cook on Low heat setting 4 to 5 hours, stirring once halfway through cooking. Turn off slow cooker. Stir in roasted peppers; let stand covered 30 minutes. Stir before serving. Sprinkle individual servings with fresh basil and Parmesan cheese.

Notes










Tips

Expert Tips

Stirring in the roasted peppers at the end of cooking prevents the red color from tinting the polenta.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
250
% Daily Value
Total Fat
11g
0%
Saturated Fat
5g
0%
Sodium
910mg
0%
Total Carbohydrate
24g
0%
Dietary Fiber
1g
0%
Protein
10g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 1/2 Starch; 1/2 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.