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