* Exported from MasterCook *
Slow Cooker Creamy Polenta with Gorgonzola and Mascarpone
Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
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2 cups water
2 cups milk
1 cup coarsely ground yellow cornmeal -- preferably stone-ground
1/2 teaspoon salt
1/2 cup marscapone cheese
1/2 cup crumbled Gorgonzola cheese
In a large slow cooker, stir together the water, milk, cornmeal, and salt. Cover and cook on HIGH for 2 hours. Stir well and cook for 30 to 60 minutes more, or until the polenta is thick.
Turn off the cooker. Stir in the mascarpone and half of the Gorgonzola. Pour the polenta into a serving bowl. Sprinkle with the remaining Gorgonzola and serve hot.
Serves 6 to 8.
Polenta and cheese go together like bread and butter, and it doesn't get much better than this luscious combination made with earthy Gorgonzola and thick, creamy marscapone. It is quite rich and can be served as a meatless main course with broccoli or asparagus.
Cuisine:
"Italian"
Source:
"The Italian Slow Cooker by Michele Scicolone, 2010."
S(Formatted by Chupa Babi):
"Feb 2010"
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Per Serving (excluding unknown items): 218 Calories; 13g Fat (52.5% calories from fat); 7g Protein; 19g Carbohydrate; 2g Dietary Fiber; 38mg Cholesterol; 307mg Sodium. Exchanges: 1 Grain(Starch)
Nutr. Assoc. : 0 0 0 0 0 0
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