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Wednesday, January 4, 2012

winter veggie polenta

It's that time of year again, the time I take full advantage of using the crock pot for hearty + warm dinners.  I found a similar recipe from Better Homes and Gardens, but substituted California pepper for oil packed dried tomatoes.  Next time, I plan to add onion when sauteing the mushrooms and spinach.
1/4 cup dried California peppers ((chopped))
1/4 cup extra virgin olive oil
5 cups boiling water
1 1/2 cups polenta
1/2 cup finally shredded paremesan cheese
1 tsp dried basil
1/4 tsp crushed red pepper
1 8 oz. package mushrooms, sliced
4 cups fresh baby spinach
salt + pepper ((to taste))
In 3.5 qt crock pot ((or larger)) combine peppers, water, polenta, parmesan, basil and crushed pepper.
Stir and cover, cooking on low for 3 hours ((or high for 1 1/2 hours)).
About 15 minutes before the polenta is done cooking, heat olive oil in large skillet and add mushrooms.
Cook and stir for about 5 minutes or until tender.
Add spinach, cooking and stirring until just wilted
Season with salt + pepper to taste.
Stir polenta and divide into four bowls ((or leave leftovers))
Top with mushrooms + spinach, add parmesan ((to taste))

Have you used your crock pot/slow cooker lately?


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