Slow Cooker Fried Polenta with Tomato and Basil

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Servings: 4 Prep: 15 min Cook: 525 min Dairy Free Gluten Free Simple Slow Cooker/Crock Pot Added 5 months ago

Missing nutrition data for: Extra Virgin Olive Oil, Cornmeal, Heirloom Tomatoes, Fresh Basil, Sea Salt, Ground Black Pepper

Slow Cooker Fried Polenta with Tomato and Basil

Ingredients

5 tablespoons extra virgin olive oil, or fat of choice ⚠

1 onion

2 teaspoons minced garlic

4 cups chicken broth

1 cup cornmeal ⚠

4 heirloom tomatoes ⚠

1 bunch fresh basil ⚠

sea salt, to taste ⚠

ground black pepper, to taste ⚠

Instructions

1. (This recipe prepares the polenta in a slow cooker. If you prefer a stovetop and oven method for quicker cook time, use Creamy Polenta recipe method then proceed to step 5.)

2. Grease the walls of the slow cooker with one fifth of the olive oil.

3. Peel and chop the onion. Add to slow cooker with garlic, chicken broth, cornmeal, and remaining oil.

4. Stir well; cover and cook on low for 6 - 9 hours (3 - 4 hours on high), stirring occasionally. Remove from heat.

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 on top.

7. Season with salt and pepper to taste and serve.