Tomato, turkey bacon, and savory Italian cheese perks up a recipe for rich, tasty polenta that's made in your slow cooker. It's perfect for brunch. Source: Diabetic Living Magazine
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, salt, tomatoes, and cheese. Transfer mixture to the prepared cooker.
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.
Before serving, sprinkle with turkey bacon and chopped green onion