* Exported from MasterCook *
Slow Cooker Polenta with Broccoli
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Amount Measure Ingredient -- Preparation Method
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1 1/4 cups coarsely ground yellow cornmeal -- preferably stone-ground
1 1/2 teaspoons salt
6 cups water
4 cups chopped broccoli florets -- 1 large bunch
3/4 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup fresh parsley
2 tablespoons unsalted butter
In a large slow cooker, stir together the cornmeal, salt and water. Cover and cook on HIGH for 2 hours. Stir in the broccoli. If the mixture seems too thick, stir in a little warm water. Cover and cook for 1 hour more, or until the broccoli is tender and the polenta is thick.
Stir in the cheese, parsley, and butter. Serve hot.
Serves 8.
AuthorNote: this is a fine side dish with stew or [Favorite}, or serve it instead of pasta, topped with... ragu.
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): 150 Calories; 6g Fat (33.4% calories from fat); 6g Protein; 19g Carbohydrate; 3g Dietary Fiber; 14mg Cholesterol; 553mg Sodium. Exchanges: 1 Grain(Starch)
Nutr. Assoc. : 0 0 0 920021 0 0 0
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