Slow Cooker Polenta with Beans and Vegetables 5 cups water 1 cup coarsely ground yellow cornmeal -- preferably stone-ground 1 garlic clove -- very finely chopped 1 1/2 teaspoons salt 1 cup shredded carrots 2 cups shredded kale -- escarole, or spinach 2 cups cannellini beans -- cooked or canned, from a 15 to 16-oz can, drained freshly ground pepper 1/2 cup freshly grated Parmigiano-Reggiano cheese 3 tablespoons olive oil
In a large slow cooker, stir together the water, cornmeal, garlic, and salt. Cover and cook on HIGH for 2 hours. Stir in the vegetables, beans, and pepper to taste. Cover and cook until the polenta has absorbed all the liquid and the vegetables are tender, 30 to 60 minutes more. Stir in the cheese and olive oil. Serve hot. Serves 6 to 8. AuthorNote: In Italy, this is called "polenta in chains", because the strands of shredded vegetables are entwined throughout the polenta, giving it flavor and color. Pack any leftovers into a small bowl and refrigerate until firm. When you are ready to cook, slide the polenta out of the container and cut it into slices. Dust the cut sides with flour and brown in olive oil or butter. Serve hot for breakfast or brunch, topped with fried eggs. ChupaNote: I added 1 red pepper, finely chopped, and 1 small red onion, finely chopped, with the veggies and beans, upping the color and fiber. Cuisine: "Italian" Source: "The Italian Slow Cooker by Michele Scicolone, 2010." S(Formatted by Chupa Babi): "Feb 2010" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 359 Calories; 8g Fat (20.8% calories from fat); 18g Protein; 54g Carbohydrate; 11g Dietary Fiber; 4mg Cholesterol; 592mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1 1/2 Fat. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
