SLOW-COOKER ITALIAN SOFT POLENTA

Slow-Cooker Italian Soft Polenta image

Provided by Betty Crocker Kitchens

Time 4h40m

Yield 11

Number Of Ingredients 12

Heavy-duty plastic slow cooker liner
5 1/4 cups Progresso™ chicken broth (from two 32-oz cartons)
2 cups shredded Italian cheese blend (8 oz)
1 1/2 cups yellow cornmeal
1 teaspoon dried basil leaves, crushed
3/4 teaspoon salt
2 jars (6 oz each) Progresso™ marinated artichoke hearts, drained, coarsely chopped
1 can (12 oz) evaporated milk
3 cloves garlic, finely chopped
1 cup roasted red bell peppers (from 7-oz jar), drained, chopped
Small fresh basil leaves, if desired
Shaved Parmesan cheese, if desired

Steps:

Line 5- to 6-quart slow cooker with slow cooker liner; spray liner with cooking spray. In large bowl, mix broth, cheese blend, cornmeal, dried basil, salt, artichokes, milk and garlic until well blended. Pour mixture into slow cooker.
Cover; cook on Low heat setting 4 to 5 hours, stirring once halfway through cooking. Turn off slow cooker. Stir in roasted peppers; let stand covered 30 minutes. Stir before serving. Sprinkle individual servings with fresh basil and Parmesan cheese.

Nutrition Facts : Calories 250, Carbohydrate 24 g, Fat 1, Fiber 1 g, Protein 10 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 910 mg