Slow-Cooker Polenta with Roasted Tomatoes & Parmesan

Slow-Cooker Polenta with Roasted Tomatoes & Parmesan

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From: Everyday Slow Cooker

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 cups unsalted vegetable stock
  • 2 cups 1% low-fat milk
  • 1 cup water
  • 1 cup uncooked stone-ground polenta or cornmeal
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1½ ounces Parmesan cheese, grated (about ⅓ cup)
  • 1½ tablespoons unsalted butter
  • 3 cups cherry tomatoes (about 15 ounces)
  • 1 tablespoon olive oil
  • 2 tablespoons chopped fresh basil
  • 1 teaspoon balsamic or red wine vinegar
  • 1 ounce watercress or mesclun greens
  • ½ ounce Parmesan cheese, shaved (about 2 tablespoons)

Preparation

  • Prep

  • Ready In

  1. Stir together the stock, milk, water, polenta, and ¼ 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.
  2. Preheat the oven to 450°F. Stir together the tomatoes, olive oil, and remaining ¼ 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.
  3. 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.

Nutrition information

  • Serving size: 1 cup polenta, ⅓ cup tomato mixture, ¼ cup watercress, ⅛ ounce shaved Parmesan
  • Per serving: 326 calories; 12 g fat(6 g sat); 3 g fiber; 42 g carbohydrates; 11 g protein; 11 g sugars; 0 g added sugars; 579 mg sodium;
  • Carbohydrate Servings: 3

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