Slow Cooker Polenta with Sheep's Milk Cheese and Creme Fraiche- 21g Carbs, 2g Fiber
Recipe By:
Serving Size: 8
Preparation Time: 0:00
Categories: Low Cal (Less than 300 cals) Lower Carbs Veggie
1 1/2 cups coarsely ground yellow cornmeal,preferably stone-ground
1 teaspoon salt
4 cups water
3 cups broth -- store-bought or homemade
8 ounces sheep's milk cheese -- French brebis ro other
4 ounces creme fraiche -- or sour cream
Stir together the cornmeal, alt, water, and broth in a large slow cooker.
Cover and cook on high for 2 hours. Stir well.
Cover and cook for 30 to 60 minutes more, or until the polenta is
thickened. If it seems too thick, stir in a little warm water.
Turn off the heat. Stir in the cheese and creme fraiche. Taste for
seasoning. Serve hot.
Serves: 8
Author Note: In the French Alps of the Haute-Savoie region, polenta is
lavishly mixed with cheese and cream, the prefect food for a cold winter or apres-ski. Use a young sheep's milk cheese for this, one that is flavorful but not too sharp.
Chupa Note: I added 4 cloves minced garlic and 1 tablespoon Herbes de
Provence.
Cuisine: "French"
Source: "French Slow Cooker by Michele Scicolone, 2012"
S(Formatted by Chupa Babi): "Feb 2012"
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Per Serving (excluding unknown items): 255 Calories; 15g Fat (52.1%
calories from fat); 10g Protein; 21g Carbohydrate; 2g Dietary Fiber; 43mg Cholesterol; 277mg Sodium
Exchanges: 1 1/2 Grain(Starch); 0 Non-Fat Milk; 1 Fat
