Slow-Cooker Polenta with Roasted Tomatoes & Parmesan
Searching for an easy yet elegant dinner-party dish? This recipe is for you. The lightly charred cherry tomatoes (you can also use grape tomatoes) are not only a vivid topping but also add sweet smokiness that complements the polenta. Source: Everyday Slow Cooker
Ingredients
Directions
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Stir together the stock, milk, water, polenta, and 1/4 teaspoon each of the salt and pepper in a 5- to 6-quart slow cooker. Cover and cook on LOW until the liquid is absorbed and the polenta is soft, 3 to 4 hours, stirring every hour. Add the grated Parmesan and butter, stirring to combine. Cover and let stand until serving.
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Preheat the oven to 450 degrees F. Stir together the tomatoes, olive oil, and remaining 1/4 teaspoon each salt and pepper. Place the tomatoes on an aluminum foil-lined baking sheet. Bake in the preheated oven until the tomatoes are soft and lightly charred, 10 to 12 minutes.
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Place the charred tomatoes and juices in a bowl; add the basil and vinegar, stirring gently to combine. Divide the polenta among 4 bowls; top with the tomato mixture, watercress, and shaved Parmesan.