Of course you could do this in less time using the polenta package directions. But I do think the polenta is more flavorful if cooked over time with some spices, parmesan and tomatoes.
- 14 oz canned whole tomatoes
- 4 C hot water
- 1 C polenta or coarse cornmeal
- 1/2 C shredded parmesan
- 1 t dried basil
- 1/4 t cayenne
- 3 C spinach
- 1 medium zucchini, halved and sliced
- 1/2 red pepper, chopped
- 1 T oregano
- 1/4 t red pepper flakes
Slice 4-5 of the canned tomatoes and place them in a slow cooker with the parmesan, basil and cayenne. Add polenta and hot water. Set on low and cook for 3 hours. Top with extra parmesan cheese and allow to melt.
Saute zucchini and red pepper until tender. Add the remaining canned tomatoes, sliced, and sauce from tomatoes. Stir in oregano and red pepper flakes. Add fresh spinach and cover until it wilts. Stir together.
Serve the spinach mixture on top of the polenta.