This made a lovely creamy polenta. I'd reduce the salt next time. Perhaps my Parmigiano was particulary salty.
Slow Cooker Polenta - 28g Carbs, 2g Fiber
Recipe By:
Serving Size: 6
Preparation Time :0:00
Categories: Low Cal (Less than 300 cal) - Lower Carbs - Veggie
1 1/2 cups coarsely ground cornmeal
1 1/2 teaspoons salt
3 cups broth -- chik'n or veg
2 1/2 cups whole milk
4 Tablespoons unsalted butter
1/2 cup freshly grated Parmigiano-Reggiano cheese
In the insert of a 4 to 6-quart slow cooker, whisk together the cornmeal, salt, broth, and milk. Cover the slow cooker and cook on High for 2 hours.
Uncover the slow cooker and stir in the butter and cheese. Recover the
slow cooker and cook the polenta for another 45 mins to 1 hour. Serve the polenta immediately, or keep it on the warm setting for up to 1 hour.
Makes 6 servings
Author Note: emerging from the slow cooker creamy and smooth, without any stirring, this polenta recipe is a miracle for many cooks who love this dish. I like to serve it with sauteed greens like Swiss chard, or as a bed for beef stews or pork ragu.
Cuisine: "Italian"
Source: "Mediterranean Slow Cooker Cookbook by Diane Phillips, 2012"
S(Formatted by Chupa Babi): "Feb 2013"
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Per Serving (excluding unknown items): 271 Calories; 14g Fat (46.2%
calories from fat); 9g Protein; 28g Carbohydrate; 2g Dietary Fiber; 40mg Cholesterol; 719mg Sodium
Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 2 1/2 Fat.
NOTES: Cooker: 4 to 6-quart
Time: High for 2 hours, plus an additional 45 minutes to 1 hour
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