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Ingredients
| chicken broth: 28 oz |
| monterey jack cheese (diced): 1 1/2 cups |
| evaporated milk: 1 cup |
| unenriched yellow cornmeal: 1 cup |
| frozen sweet yellow corn kernels: 1 cup |
| green hot chili peppers: 4 oz |
| fresh oregano (ground): 1 tsp |
| garlic: 2 cloves (minced) |
| salt: 1/2 tsp |
Southwestern Polenta with Corn and Chiles
Credit: www.bhg.com
User rating:
-
Prep Time
20 min -
Cook Time
260 min -
Servings
12 serving(s)
Tags
1. Line a 3 1/2- or 4-quart slow cooker with a plastic slow cooker liner. Coat liner with cooking spray. In a large bowl, combine broth, cheese, evaporated milk, cornmeal, corn, green chiles, oregano, garlic, and salt. Transfer cornmeal mixture to prepared slow cooker.
2. Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3 1/2 to 4 1/2 hours, stirring once halfway through cooking time. Turn off cooker. Let stand for 30 minutes, stirring occasionally, before serving.