Slow-Cooker Polenta With Roasted Tomatoes & Parmesan Recipe
Recipe By EatingWell
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 For Slow-Cooker Polenta With Roasted Tomatoes & Parmesan Recipe
2 cup Unsalted Vegetable Stock
2 cup 1% low fat milk
1 cup Water
1 cup Uncooked stone ground polenta or cornmeal
0.5 teaspoon Kosher salt
0.5 teaspoon Black pepper
1.5 ounce Parmesan Cheese, Grated
1.5 tablespoon Unsalted butter
3 cup Cherry tomatoes
1 tablespoon Olive oil
2 tablespoon Chopped Fresh Basil
1 teaspoon Balsamic or red wine vinegar
1 ounce Watercress or mesclun greens
Nutrition value
299
calories per serving
12 g Fat10 g Protein37 g Carbs< 1 g FiberOther
Current Totals
12 g Fat
10 g Protein
37 g Carbs
< 1 g Fiber
MacroNutrients
Carbs
37 g
Protein
10 g
Fiber
1 g
Fats
Fat
12 g
Vitamins & Minerals
Calcium
269 mg
Iron
1 mg
Vitamin A
49 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
22 mcg
Vitamin B12
0 mcg
Vitamin C
19 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
27 mg
Manganese
0 mg
Phosphorus
204 mg
Selenium
7 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
