Creamy Polenta with Toasted Pecans


Creamy Polenta with Toasted Pecans

Nutritional Facts
Serving Size: 
1 cup
Calories from Fat: 
220kcal
Calories: 
360
Total Fat: 
24g
Saturated Fat: 
4g
Cholestrol: 
15mg
Sodium: 
490mg
Dietary Fiber: 
4g
Total Carbohydrate: 
30g
Sugars: 
9g
Protein: 
9g
Calcium: 
213mg
Cook Time: 2 hours, 15 minutes
Source: 
Makers of LACTAID® brand products

A creamy polenta with a little crunch goes well with practically everything.

Yields/Serves: 
4
Ingredients: 
2 1/4 cups LACTAID® Reduced Fat 2% Milk
2 tablespoons olive oil, divided
1/2 cup coarse polenta (or corn grits)
1/2 teaspoon salt
1/4 teaspoon pepper
Ingredients list 2: 
3/4 cup pecans, roughly chopped
2 teaspoons olive oil
1/2 teaspoon sugar
1/2 teaspoon dried oregano
Pinch cayenne
1/4 teaspoon Kosher salt
  1. Spray insert of slow cooker with vegetable oil and preheat on high.
  2. In a medium sauce pan, place 2 cups of the milk, 1 tablespoon of the oil, the polenta, salt and pepper. Bring to boil over medium heat and whisk to keep the mixture lump free. Allow to boil for 2 minutes, stirring constantly. Pour mixture into slow cooker and cook on high for 2 hours, stirring once or twice an hour.
  3. Meanwhile, toast the pecans. In a small bowl, toss the pecans with the olive oil, sugar, oregano, cayenne and salt. Spread on foil or parchment covered baking sheet and toast in oven at 400° F until fragrant and sizzling, about 8 minutes, turning halfway through.
  4. Once you are ready to serve, open the slow cooker and whisk in the remaining 1/4 cup milk.