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Slow Cooker Fried Polenta with Tomato and Basil

This is the simplest of dishes – and all the more Italian for it. Don’t be afraid of that polenta. Try it once, and you’ll be hooked.

Slow Cooker Fried Polenta with Tomato and Basil

Slow Cooker Fried Polenta with Tomato and Basil

  • 15m
  • 9h
  • 4

Ingredients

  • 5 tbsp. extra virgin olive oil, or fat of choice
  • 1 onion
  • 2 tsp. minced garlic
  • 4 c chicken broth
  • 1 c cornmeal
  • 4 oz parmesan cheese
  • 4 tomatoes
  • 1 bunch fresh basil
  • 4 oz goat cheese
  • sea salt, to taste
  • ground black pepper, to taste

Instructions

  1. Grease the walls of the slow cooker with one fifth of the olive oil.
  2. Chop the onion. Add to slow cooker with chicken broth, cornmeal, and remaining olive oil.
  3. Stir well; cover and cook on low for 6 to 9 hours (3 to 4 hours on high), stirring occasionally. Remove from heat.
  4. Grate the parmesan cheese and stir into the polenta.
  5. Transfer polenta mixture to a greased loaf pan. Chill thoroughly, then cut into 1/4-inch slices and fry in olive oil until browned.
  6. Deseed and chop tomatoes. Mince basil. Top fried polenta with tomatoes and basil and garnish with goat cheese crumbled on top.
  7. Season with salt and pepper to taste and serve.

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