Bacon-Tomato Polenta

Ingredients
for 4-6 servings

    • 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
    • 3 tablespoons shredded Parmigiano-Reggiano cheese
    • 2 tablespoons chopped green onion

Nutrition Facts

View Info +
  • Calories 97
  • Fat 2g
  • Cholesterol 4mg
  • Carbohydrates 15g
  • Sugar 1g
  • Protein 5g
  • Estimated values based on one serving size.

Cooking Instructions

  1. 1Line 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. 2Cover 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. 3Before serving, sprinkle with turkey bacon and chopped green onion