Grilled Italian Polenta

March 06, 2013

I heard a great chef once say, that the world was divided into two great categories: those who are polenta lovers and those who are not. A rather simple way of looking at life, but I suppose it is true. I, for one, am a true polenta lover. Polenta is an absolute staple in Italy. It is a thick corn porridge which is allowed to “set”, making a wonderful bed for various sauces and toppings. Polenta is usually cooked over the stove and continuously stirred until it becomes thick – a time consuming p

POLENTA
2 cups whole grain cornmeal
6 cups boiling vegetable or chicken broth
salt to taste (if using bullion for broth, no salt needed)

TOMATO MUSHROOM SAUCE
1 tbsp olive oil
2 cloves crushed garlic
1 lb sliced mushrooms
1 medium zuchinni, chopped
1 medium yellow crookneck squash, chopped
1 15 oz.. can chopped black olives
7 ripe roma tomatoes, diced
2 8 oz.. cans tomato sauce
1 tbsp basil
1 tbsp oregano
1 tsp rosemary
1/2 cup parmesan cheese
salt & pepper to taste

PREPARE POLENTA: Spray the walls of a slow cooker crock with non-stick spray and sprinkle in the cornmeal. Add the boiling broth and whisk until lump free. Cook on high for 2-3 hours or on low for 7-9 ...
See the full directions on my site

Nutritions

Calories
1088

Sodium
181mg
7% DV

Fat
107g
165% DV

Protein
8g
16% DV

Carbs
21g
7% DV

Fiber
3g
14% DV