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Polenta-Style Corn Casserole


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  • 1 can (14 1/2 ounces) chicken brothe
  • 1/2 cup cornmeal
  • 1 can (7 ounces) corn, drained
  • 1 can (4 ounces) green chiles, drained
  • 1/4 cup diced red bell pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded Cheddar Cheese



Step 1

1. Pour chicken broth into Crock Pot slow cooker.
Whisk in cornmeal. Add corn, chiles, bell pepper, salt and black pepper. Cover. Cook on LOW 4 to 5 hours or on HIGH 2 to 3 hours.

2. Stir in cheese. Continue cooking, uncovered, 15 to 30 minutes until cheese melts.

SERVICE SUGGESTIONS - Divide cooked corn mixture into lightly greased individual ramekins or spread in pie plate; cover and refrigerate. Service at room temperature or warm in oven or microwave.

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