Recipe Image

Veggie Brunch Polenta

  • 20 m
  • 4 h 40 m
Diabetic Living Magazine
“Mushrooms, zucchini, and sweet little tomatoes spice up an easy slow-cooked polenta.”


    • 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


  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 9/18/2019