Mushrooms, zucchini, and sweet little tomatoes spice up an easy slow-cooked polenta.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

20 mins
4 hrs 40 mins


Ingredient Checklist


Instructions Checklist
  • Line a 3 1/2- 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 1/2 teaspoon salt. Transfer mixture to the prepared cooker.

  • Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3 1/2 to 4 1/2 hours, stirring once halfway through cooking. Turn off cooker. Let stand covered for 30 minutes before serving, stirring occasionally.

  • While 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.

Nutrition Facts

103 calories; protein 5g 10% DV; carbohydrates 16g 5% DV; exchange other carbs 1; dietary fiber 1g 4% DV; sugars 2g; fat 2g 3% DV; saturated fat 1g 5% DV; cholesterol 3mg 1% DV; vitamin a iu 250IU 5% DV; vitamin c 6mg 10% DV; calcium 30mg 3% DV; iron 1mg 6% DV; sodium 489mg 20% DV.