4 pts plus; I also added a sprinkle of sun-dried tomatoes (the dry ones, not oil packed).
* Exported from MasterCook *
Slow Cooker Southwestern Polenta with Corn Chiles
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Nonstick cooking spray
29 ounces broth -- (2-14.5 oz cans)
6 ounces shredded Monterey Jack cheese -- (1 1/2 cups)
1 cup coarse-ground yellow cornmeal
1 cup frozen whole-kernel corn
1 cup evaporated milk
4 ounce diced green chile peppers -- (1 can) undrained
2 cloves garlic -- minced
1 teaspoon dried oregano -- crushed
1/2 teaspoon salt
To garnish: -- tomatoes, (optional)
Line a 3 1/2- or 4-quart slow cooker with a disposable slow cooker liner.
Coat liner with cooking spray. In a large bowl combine broth, cheese,
cornmeal, corn, evaporated milk, chile peppers, garlic, oregano, and salt.
Transfer cornmeal mixture to the prepared cooker.
Cover and cook on low-heat setting for 7 to 9 hours or on high-heat
setting for 3 1/2 to 4 1/2 hours, stirring once halfway through cooking.
Turn off cooker. Let stand, covered, for 30 minutes, stirring
occasionally. If desired, garnish with chopped tomatoes.
Number of Servings: 12
Prep. 20 minutes
Slow Cook: 7 to 9 hours (low) or 3 1/2 to 4 1/2 hours (high)
Stand: 30 minutes
Nutrition facts per serving: 137 cal., 7 g total fat (4 g sat. fat), 19 mg
chol., 49i mg sodium, 14 g carb., 1 g dietary fiber, 3 g sugar, 6 g
protein.
Cuisine:
"TexMex"
Source:
"Better Homes & Gardens Year-Round Slow Cooker: more than 500 recipes
for all seasons"
S(Formatted by Chupa Babi):
"Dec 2013"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 140 Calories; 6g Fat (39.7%
calories from fat); 6g Protein; 15g Carbohydrate; 1g Dietary Fiber; 19mg
Cholesterol; 201mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0
Vegetable; 0 Non-Fat Milk; 1 Fat.
Nutr. Assoc. : 0 0 0 435 0 0 901657 0 0 0 0
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