Bacon-Tomato Polenta

Bacon-Tomato Polenta

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From: Diabetic Living Magazine

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.

Ingredients 8 servings

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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
  • ¼ teaspoon salt
  • 1 cup seeded, chopped tomatoes (2 medium)
  • 3 tablespoons shredded Parmigiano-Reggiano cheese
  • ¼ cup cooked, crumbled turkey bacon
  • 2 tablespoons chopped green onion


  • Prep

  • Ready In

  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, salt, tomatoes, and cheese. 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.
  3. Before serving, sprinkle with turkey bacon and chopped green onion

Nutrition information

  • Serving size: ½ cup
  • Per serving: 97 calories; 2 g fat(1 g sat); 2 g fiber; 15 g carbohydrates; 5 g protein; 4 mg cholesterol; 1 g sugars; 250 IU vitamin A; 4 mg vitamin C; 40 mg calcium; 1 mg iron; 475 mg sodium;
  • Carbohydrate Servings: 1

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