[MC-AllEthnic-Recipes] Slow Cooker Polenta - 28g Carbohydrate; 2g Dietary Fiber

 

This made a lovely creamy polenta. I'd reduce the salt next time. Perhaps my Parmigiano was particulary salty. 

                     

* Exported from MasterCook *

 

                           Slow Cooker Polenta

 

Recipe By     :

Serving Size  : 6     Preparation Time :0:00

Categories    : LowCal (Less than 300 cals)     LowerCarbs

                Veggie

 

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  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

 

AuthorNote: 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

        hojur

 

Nutr. Assoc. : 438 0 0 0 0 0

 

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