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
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.
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.
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.