Best Slow Cooker Ricotta Spinach Polenta With Tomato Salad Recipes

SLOW-COOKER POLENTA

Slow-Cooker Polenta image

This Italian classic is so simple to make, you can now make it any night of the week. -Elisabeth Matelski, Boston, Massachusetts

Provided by Taste of Home

Categories Side Dishes

Time 6h10m

Yield 12 servings

Number Of Ingredients 11

Ingredients

13 cups reduced-sodium chicken broth, divided
3 cups cornmeal
1 medium onion, finely chopped
3 garlic cloves, minced
2 bay leaves
2 teaspoons salt
1 cup half-and-half cream
1 cup shredded Parmesan cheese
1/4 cup butter, cubed
1 teaspoon pepper
Additional shredded Parmesan cheese

Steps:

In a 6-qt. slow cooker, combine 12 cups broth, cornmeal, onion, garlic, bay leaves and salt. Cook, covered, on low , 6-8 hours, until liquid is absorbed and polenta is creamy. Remove bay leaves. Stir in cream, cheese, butter, pepper and remaining broth. If desired, serve with additional cheese.

Nutrition Facts : Calories 255 calories, Fat 8g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 1168mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 2g fiber), Protein 9g protein.

POLENTA AL FORNO WITH SPINACH, RICOTTA AND FONTINA

Polenta al Forno With Spinach, Ricotta and Fontina image

Provided by David Tanis

Categories dinner, weekday, main course

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

1 pound spinach
2 cups ricotta
Salt and pepper
Pinch cayenne
1 teaspoon lemon zest
1/4 cup grated Parmesan
4 ounces fontina or Swiss cheese, grated (about 2 cups)
2 tablespoons butter
Basic soft polenta (see recipe), kept warm

Steps:

Blanch spinach briefly in a large pot of boiling water, 1 to 2 minutes. Drain and cool. Squeeze all excess moisture from spinach and roughly chop.
In a large bowl, combine chopped spinach and ricotta. Season with salt and pepper, then add cayenne, lemon zest, half the Parmesan and all but 2 tablespoons of the fontina and stir well.
Butter a 9- by 12-inch casserole dish. Ladle in half of the warm, soft polenta and spread with a spatula to make a thin layer. Spoon spinach mixture evenly over it. Top with remaining soft polenta and spread to smooth the surface. (May be made ahead up to this point, then covered and refrigerated. Bring to room temperature before baking.)
Sprinkle with remaining Parmesan and fontina. Bake, uncovered, at 375 degrees for 30 to 40 minutes, until nicely browned. Remove from oven and let rest for 10 minutes before serving.