Slow-Cooker Polenta

재료

1 Cup Belden Barns polenta

1/2 of a 12-oz jar roasted red peppers, chopped

1/2 of a 32-oz jar of the best marinara sauce you can find. (You can, of course, make and add your own sauce...)

3 garlic cloves, smashed and chopped

2 Tbsp olive oil

2 sprigs of fresh oregano or 1/2 tsp dried oregano

1 tsp garlic powder

Kosher salt

1/2 Cup finely grated Parmesan cheese

방향

Stir together the polenta, roasted red peppers, marinara, garlic, olive oil, oregano, garlic powder and 1 tsp of salt in the slow cooker.

Stir in 3 cups of water.

Cook on low for 6 hours. Polenta will keep well on warm until mealtime.

When ready to serve, taste for salt and switch off the slow cooper.

Stir in the Parmesan cheese, reserving a small amount for sprinkling on top of each serving.

노트

This recipe originally came from the New York Times, which uses twice the quantity of everything and recommends topping each bowl of polenta with pan-roasted capers and pepperoncini peppers. The idea is that the salt and vinegar provide a zingy accent to the rich, savory polenta. They also recommend frying some sausages to serve alongside the polenta, and we certainly can't argue the wisdom of that. Even the half-batch that we have outlined here makes plenty for a family of four.