Winter Garden Polenta

By amt2mf

nutrition facts (Winter Garden Polenta)
Servings Per Recipe 4, cal. (kcal) 293, Fat, total (g) 10, chol. (mg) 7, sat. fat (g) 3, carb. (g) 43, Monosaturated fat (g) 3, Polyunsaturated fat (g) 3, fiber (g) 6, sugar (g) 1, pro. (g) 11, vit. A (IU) 3936, vit. C (mg) 31, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 4, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 24, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 859, Potassium (mg) 552, calcium (mg) 212, iron (mg) 4, Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 1/2 cup oil-packed dried tomatoes
• 5 cups boiling water
• 1 1/2 cups coarse cornmeal or polenta
• 1/2 cup finely shredded Parmesan cheese
• 1 teaspoon salt
• 1 teaspoon dried basil, crushed
• 1/4 teaspoon crushed red pepper
• 1 ounce sliced fresh mushrooms
• 4 cups packaged fresh baby spinach
• Crumbled Parmesan cheese (optional)

Details

Preparation time 15mins
Cooking time 90mins
Adapted from bhg.com

Preparation

Step 1

1. Drain tomatoes, reserving 1 tablespoon oil. Snip tomatoes.
2. In a 3 1/2- or 4-quart slow cooker combine tomatoes, the boiling water, cornmeal, the 1/2 cup Parmesan, the salt, basil, and crushed red pepper; stir well to combine. Cover and cook on HIGH for 1 1/2 hours or on LOW for 3 hours, until cornmeal is tender.
3. About 15 minutes before serving, in a large skillet heat reserved oil from tomatoes. Cook and stir mushrooms in hot oil for 5 minutes until tender. Add spinach; cook and stir just until wilted. Season to taste with salt.
4. Stir polenta, then spoon into bowls;. Top with spinach and mushroom mixture and crumbled Parmesan.