Slow Cooker Creamy Polenta

Easiest to make polenta ever, thanks to your slow cooker! Creamy polenta is served hot with balsamic drizzled roasted tomatoes, mushrooms and garlic and then topped with tart goat cheese. A perfect meatless meal that will leave you feeling satisfied. 

INGREDIENTS

• 3 cups water
• 1 cup polenta/corn grits (not the instant kind)
• 1 tsp salt
• 10 ounces white mushrooms, sliced
• 10 ounces cherry or grape tomatoes, halved
• 2 Tbsp olive oil
• 1 Tbsp balsamic vinegar
• 1 Tbsp minced garlic
• Salt and pepper
• 6 Tbsp goat cheese, for serving

INSTRUCTIONS

1. Add water, polenta and salt to a greased slow cooker. Whisk. Cover and cook on low for 6 hours.
2. Remove the lid and whisk until creamy. Test for doneness.
3. Turn your oven to 400° F.  Add mushrooms, tomatoes, oil, balsamic vinegar and garlic to a large bowl. Toss to coat vegetables in the oil. Spread out the contents of bowl onto a sheet pan. Lightly salt and pepper. Cook in the oven for 15-20 minutes.
4. Scoop polenta into bowls and top with roasted veggies and top with 1 tablespoon of goat cheese.

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