* Exported from MasterCook *
Slow Cooker Basic Polenta
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 5%) Vegan
Amount Measure Ingredient -- Preparation Method
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1 cup coarsely ground yellow cornmeal -- preferably stone-ground
1 1/2 teaspoons salt
5 cups water
If needed: -- water, milk, broth or cream
In a large slow cooker, stir together the cornmeal, salt and water. Cover and cook on HIGH for 2 hours. Stir the polenta. IF it seems too thick, add a little water, milk, broth or cream. Cook for 30 to 60 minutes more, or until thick and creamy. Serve hot.
Serves 6.
VARIATIONS:
Use half broth and half water.
Use half milk and half water.
Stir 2 tablespoons butter or olive oil into the finished polenta.
Add herbs or grated cheese to the finished polenta.
AuthorNote: Making polenta the old-fashioned way involves a lot of stirring and attention, but cooking it in a slow cooker is a snap. Once the polenta is done, set the cooker to the warm setting to keep it soft and creamy until you are ready to serve it. Add a little liquid if it seems too thick or dry.
Polenta goes great with fried eggs, [c4Favorites] stews.
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): 84 Calories; trace Fat (4.1% calories from fat); 2g Protein; 18g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 540mg Sodium. Exchanges: 1 Grain(Starch)
Nutr. Assoc. : 5638 0 0 0
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