1
cup roasted red bell peppers (from 7-oz jar), drained, chopped
Small fresh basil leaves, if desired
Shaved Parmesan cheese, if desired
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Steps
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.
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Stirring in the roasted peppers at the end of cooking prevents the red color from tinting the polenta.
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Nutrition Facts
Serving Size:1 Serving
Calories
250
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.
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