Mushrooms, zucchini, and sweet little tomatoes spice up an easy slow-cooked polenta. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • 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.

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  • 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; 2 g total fat; 3 mg cholesterol; 489 mg sodium. 16 g carbohydrates; 5 g protein; Full Nutrition