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Creamy Polenta with Toasted Pecans

Recipe by:

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

Yield: 4
Cook Time:
Lactose-free creamy polenta with toasted pecans

2 tablespoons olive oil, divided

1/2 cup coarse polenta (or corn grits)

1/2 teaspoon salt

1/4 teaspoon pepper

Toasted Pecans:

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 LACTAID® Reduced Fat 2% 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.

Nutritional Facts

Serving Size: 1 cup

Amount Per Serving

Calories 360
Total Fat 24g
Calories from Fat 220kcal
Saturated Fat 4g
Cholesterol 15mg
Sodium 490mg
Total Carbohydrate 30g
Dietary Fiber 4g
Sugars 9g
Protein 9g
Calcium 213mg

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