Veggie Brunch Polenta

Veggie Brunch Polenta

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From: Diabetic Living Magazine

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

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 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


  • Prep

  • Ready In

  1. Line 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.
  2. Cover 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.
  3. 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 information

  • Serving size: ½ cup polenta plus about ¼ cup vegetables and 2 tablespoons cheese
  • Per serving: 103 calories; 2 g fat(1 g sat); 1 g fiber; 16 g carbohydrates; 5 g protein; 3 mg cholesterol; 2 g sugars; 250 IU vitamin A; 6 mg vitamin C; 30 mg calcium; 1 mg iron; 489 mg sodium;
  • Carbohydrate Servings: 1

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