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Southwestern Polenta with Corn and Chiles


Plastic slow cooker liner
Nonstick cooking spray
2 14 – ounce can reduced-sodium chicken broth
1 cup shredded Monterey Jack cheese (4 ounces)
1 cup evaporated low-fat milk
1 cup coarse yellow cornmeal
1 cup frozen whole kernel corn
1 4 – ounce can diced green chiles
1 teaspoon dried oregano, crushed
2 cloves garlic, minced
3/4 cup quartered cherry tomatoes
Fresh oregano leaves


Line a 3-1/2- or 4-quart slow cooker with a plastic slow cooker liner. Coat liner with cooking spray. In a large bowl, combine broth, cheese, evaporated milk, cornmeal, corn, green chiles, oregano, and garlic. Transfer cornmeal mixture to prepared slow cooker.

Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours, stirring once halfway through cooking time. Turn off cooker. Let stand for 30 minutes, stirring occasionally, before serving. Top with tomatoes and fresh oregano just before serving.


For easy cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.