Easiest to make polenta ever, thanks to your slow cooker! Creamy polenta is served hot with balsamic drizzled roasted tomatoes, mushrooms and garlic and then topped with tart goat cheese. A perfect meatless meal that will leave you feeling satisfied. INGREDIENTS 3 cups water 1 cup polenta/corn grits (not the instant kind) 1 tsp salt 10 ounces white mushrooms, sliced 10 ounces cherry or grape tomatoes, halved 2 Tbsp olive oil 1 Tbsp balsamic vinegar 1 Tbsp minced garlic Salt and pepper 6 Tbsp goat cheese, for serving INSTRUCTIONS Add water, polenta and salt to a greased slow cooker. Whisk. Cover and cook on low for 6 hours. Remove the lid and whisk until creamy. Test for doneness. Turn your oven to 400° F. Add mushrooms, tomatoes, oil, balsamic vinegar and garlic to a large bowl. Toss to coat vegetables in the oil. Spread out the contents of bowl onto a sheet pan. Lightly salt and pepper. Cook in the oven for 15-20 minutes. Scoop polenta into bowls and top with roasted veggie...
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