Southwestern Polenta with Corn and Chiles
- Servings: 12
When holidays or special dinners require more oven space than you have, make a side dish, like this polenta, in your slow cooker. Line the bowl with a slow cooker liner to save on cleanup for sticky foods like this polenta. To cook food in minimum time, do not lift the lid to check polenta before earliest recipe cook time. After the meal when the slow cooker is cool and slow cooker liner is tossed, wipe the cooled slow cooker bowl with a clean, damp cloth or paper towel to easily wipe up any dried on juices or spills.
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- Nonstick cooking spray
- 2 14-ounce cans chicken broth
- 1 1/2 cups shredded Monterey Jack cheese (6 ounces)
- 1 cup evaporated milk
- 1 cup coarse yellow cornmeal
- 1 cup frozen whole kernel corn
- 1 4-ounce can diced green chiles
- 1 teaspoon dried oregano, crushed
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- Disposable slow cooker liner
Place the disposable slow cooker liner inside a 3-1/2- or 4-quart slow cooker bowl. Fit liner snugly against the bottom and sides; pull top of liner over rim of bowl. 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.
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. Cool slow cooker completely; remove liner and discard. Makes 12 servings.
Used with permission. © Meredith Corporation. http://www.meredith.com. All rights reserved.
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