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© Meredith Corporation. All rights reserved. Used with permission.
Drain tomatoes, reserving 1 tablespoon oil. Snip tomatoes.
In a 3-1/2- or 4-quart slow cooker, combine tomatoes, boiling water, cornmeal (or polenta), 1/2 cup Parmesan, salt, basil and crushed red pepper; stir well to combine. Cover and cook on High for 1 1/2 hours or on Low for 3 hours, until cornmeal is tender.
About 15 minutes before serving, heat the reserved oil from the tomatoes in a large skillet. Add mushrooms; cook and stir for 5 minutes or until tender. Add spinach; cook and stir just until wilted. Season to taste with salt.
Stir polenta, then spoon into bowls;. Top with spinach and mushroom mixture and sprinkle with Parmesan.