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Mushrooms, zucchini, and sweet little tomatoes spice up an easy slow-cooked polenta.”
Ingredients
- Nonstick cooking spray
- 4½ cups reduced-sodium chicken broth
- 1 cup stone-ground yellow cornmeal
- 1 teaspoon snipped fresh thyme
- ½ teaspoon salt
- 2 cups sliced fresh mushrooms
- ½ cup halved zucchini slices
- 2 cloves garlic, minced
- 1 pinch salt
- 1 teaspoon to 2 teaspoons olive oil
- 1 cup grape tomatoes, halved
- 1 cup crumbled goat cheese (chevre) or feta cheese
Directions
- 1Line a 3½- or 4-quart slow cooker with a disposable slow cooker liner. Coat liner with cooking spray. In a large bowl combine the chicken broth, cornmeal, thyme, and ½ teaspoon salt. Transfer mixture to the prepared cooker.
- 2Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3½ to 4½ hours, stirring once halfway through cooking. Turn off cooker. Let stand covered for 30 minutes before serving, stirring occasionally.
- 3While the polenta stands, in a large nonstick skillet, cook mushrooms, zucchini slices, garlic, and 1 pinch of salt in olive oil until vegetables are tender. Stir in halved grape tomatoes; heat through. Top each serving of polenta with vegetable mixture and 2 tablespoons cheese.
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