Creamy Polenta with Toasted Pecans


Recipe by: LACTAID® Brand
A creamy polenta with a little crunch goes well with practically everything.
Servings
4
Prep Time
0 min
Cook Time
135 min
Total Time
0 min
Ingredients
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For the Polenta
2 tablespoons olive oil, divided
½ cup coarse polenta (or corn grits)
½ teaspoon salt
¼ teaspoon pepper
For the Toasted Pecans
¾ cup pecans, roughly chopped
2 teaspoons olive oil
½ teaspoon sugar
½ teaspoon dried oregano
Pinch cayenne
¼ teaspoon Kosher salt
Directions
For the Polenta
- Spray insert of slow cooker with vegetable oil and preheat on high.
- In a medium sauce pan, place 2 cups of LACTAID® Reduced Fat 2% Lactose-Free 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.
For the Toasted Pecans
- 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 degrees F until fragrant and sizzling, about 8 minutes, turning halfway through.
For Assembly
- Once you are ready to serve, open the slow cooker and whisk in the remaining ¼ cup milk.
Nutrition Facts
Serving Size: 1 cup
Amount Per Serving
Calories 360
Total Fat 24g
Calories from Fat 220
Saturated Fat 4g
Cholesterol 15mg
Sodium 490mg
Total Carbohydrate 30g
Dietary Fiber 4g
Sugars 9g
Protein 9g
Calcium 213mg
Recipe by: Makers of LACTAID® brand products
A creamy polenta with a little crunch goes well with practically everything.
Yield: 4
Cook Time: