I'd love to be able to report that my girlies love it (or would even try it for that matter) but (because they are clearly nuts) sadly, I can't. But I can attest to some level of kid friendliness, as (sans the mushroom and leek topping) my four-year old friend Gracie lapped it up.
The polenta easily stands alone (it's rich and hearty) but it's great as a side with roasted chicken or tenderloin for a more special meal...
- 1 cup organic polenta (I like Bob's Red Mill)
- 2 tbs. butter
- 3 cups organic chicken broth
- 1/4 cup grated parmesan cheese
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 small log goat cheese (room temperature)
- 2 cups sliced baby portabella mushrooms
- 1 medium leek thinly sliced
- a bit of white wine
Coat the inside of your slow cooker with cooking spray, then add the polenta and 1 tsp of the butter. Bring the chicken broth to a boil on the stove and add to the slow cooker, wisk together until slightly thickened.
Add parmesan cheese, salt and pepper. Stir well and cover. Set slow cooker to low and the timer for 3 hours.
At the 2.5 hour mark, add the room temperature goat cheese to the slow cooker, stir well and cover.
While the polenta is cooking, heat the remaining butter in a sauté pan and saute the leeks for a few minutes until slightly browned, add the mushrooms and continue cooking over high heat until softened and deeply browned. Deglaze the pan with a splash of white wine. Set mixture aside.
Serve polenta immediately when ready with a generous scoop of the mushroom/leek mixture.