Make rich, creamy polenta with Tex-Mex inspired flavors of chiles, Cheddar cheese, and scrambled eggs right in your slow cooker.

Diabetic Living Magazine
Source: Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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 or vegetable broth, grits, cumin, 1/2 teaspoon salt, cheese, diced green chile peppers with liquid, and garlic. 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.

  • Beat eggs with 1 pinch salt in a small bowl; pour over grits. Let stand, covered, for 30 minutes before serving, stirring twice.

Nutrition Facts

159 calories; protein 9g 18% DV; carbohydrates 15g 5% DV; exchange other carbs 1; dietary fiber 1g 4% DV; sugars 1g; fat 6g 9% DV; saturated fat 3g 15% DV; cholesterol 104mg 35% DV; vitamin a iu 250IU 5% DV; vitamin c 1mg 2% DV; folate -1mcg; calcium 100mg 10% DV; iron 1mg 6% DV; magnesium -1mg; potassium -1mg; sodium 611mg 24% DV; thiamin -1mg -100% DV.