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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.
- By: Diabetic Living Magazine
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
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
Preparation
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Prep
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Ready In
- 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.
- 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
