Slow Cooked Corn Polenta and Chiles

WE LOVE POLENTA! We love grits! Whatever you want to call it, it is deelish and one of my fave comfort foods ever! It is so simple to prepare but even simpler to eat 🙂

Sometimes when I know I have a lot of cooking to do, I love to use the slow cooker so that I can prepare one part of the meal beforehand and it is ready when I am done cooking the rest. Ahh so simple!

Pre-cooked Polenta

Soft Polenta Yummyness

Set Polenta

Polenta Square

Slow cooked Corn Polenta and Chiles

3 cups water (or milk/ or non-dairy milk)
2 cloves garlic, minced
1 teaspoon fresh rosemary, chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup yellow cornmeal
1 cup corn kernels
1 cup shredded montery jack cheese (or non-dairy cheese)
1/2 cup freshly grated parmesan cheese (or non-dairy cheese)
1 can diced mild green chiles

  1. In a large saucepan or flame-proof slow cooker liner over medium heat bring water, garlic, rosemary, salt and pepper to a boil.  Add polenta, whisking to prevent lumps. Continue whisking until mixture begins to thicken and bubbles, about 5 minutes. Add corn, Jack and Parmesan cheeses and chiles and mix well. Transfer to slow cooker stoneware if you are using a saucepan.
  2. Cover and cook on Low for 2-3 hours. It will then be a soft (deelish) polenta. If you want it to set transfer to a 8×8 glass pan and place in the fridge for a half hour or so.
  3. Serve and enjoy either way!
LOVE POLENTA!3 cups skim milk (water or soy milk)
2 cloves garlic, minced
1 teaspoon fresh rosemary, chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup coarsley yellow cornmeal, preferably stone-ground
1 cup corn kernals
1 cup shredded montery jack cheese
1/2 cup freshly grated parmesan cheese
1 can diced mild green chiles

1. in a large saucepa over medium heat, bring milk, garli, rosemary, salt and pepper to taste to a boil. Gradually add polenta, in a steady stream, whisking to remove all lumps. Continue whisking until mixture begins to thicken and bubbles like lava, about 5 minutes. Add corn, Jack and Parmesan cheeses and chiles and mix well. Transfer to slow cooker stoneware.
2. Cover and cook on Low for 2 hours, until mixture is firm and just beginning to brown around the edges.

Crock-Pot Oatmeal

I know you had all heard me profess my new-found love for breakfast but I haven’t posted one in a while. For the last couple of weeks I have been making Crock-Pot Oatmeal. As you know I am always cooking up a storm in my kitchen, so to have this one be super easy really takes the pressure of breakfast off me 🙂 What I do is throw all the ingredients in the crock pot on sunday, let it do its thing and then refrigerate them in perfect portions for the week. Love it! This really couldn’t be easier and there are so many versions to play with! The one below is this week’s breakfast but I will list addition as well.

Crock-Pot Oatmeal

1 cup of steel-cut oats
1/2 cup quinoa
1/2 brown rice
5 cups water
1/3 cup raisins
1/2 – 1 teaspoon salt, to taste
1/3 cup packed brown sugar
1/4 cup agave

In a crock-pot, combine the oats, quinoa, rice, water, raisins and salt. Turn on high for 2.5 hours or slow for 6 hours. About 1.5 hours in, stir and recover. Once the oatmeal is finished cooking add the sweeteners of your choice. Enjoy 🙂

Additions or substitutions

  • apples, chopped (before cooking for baked apples or after for crisp apples)
  • dried fruits (goji berries, cranberries, chopped figs, etc. )
  • berries (after cooking)
  • other grains (wheat berries, barley, buckwheat, cornmeal, etc)
  • sweeteners (honey, stevia, date sugar, etc.)

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