Slow Cooker Spring Vegetable Polenta with Feta and Balsamic
Total Time: 01h 30m
Hands-on Time: 00h 05m
Makes: 4 servings
This vegetarian slow cooker recipe combines the best of comfort food and bright, spring vegetables. Roasting asparagus and radishes with Meyer Lemon Infused Olive Oil mellows out the flavors of both while retaining their crispness and color, creating a vibrant contrast with creamy polenta. (Thank you to our friend Katie Shatzer for creating this wonderful recipe.)
Share with your friends
Ingredients
- 1 cup Bob’s Red Mill Polenta
- 3 cups water
- 1 teaspoon + ¼ teaspoon salt, divided
- ½ cup feta, crumbled
- 1 pound asparagus
- 1 bunch radishes
- 1 tablespoon Sutter Butte Meyer Lemon
- Infused Olive Oil
- ½ teaspoon garlic granules
- ¼ teaspoon crushed red pepper flakes
- ⅛ teaspoon fine grind black pepper
- 1 teaspoon Sutter Butte Balsamic Vinegar
Directions
- Into a 3.5-quart slow cooker, combine 1 cup polenta, 3 cups water and 1 teaspoon salt. Turn to High for 90 minutes.
- When polenta has been cooking for 75 minutes, preheat oven to 375 degrees. While oven preheats, wash and trim asparagus into 1-inch pieces. Wash and quarter radishes. Place vegetables into baking dish.
- In baking dish, drizzle vegetables with olive oil and toss to coat. Sprinkle seasonings and remaining salt over vegetables, then toss to coat again.
- Roast vegetables for 12 to 14 minutes, until they are fork-tender and slightly blistered.
- While vegetables roast, stir polenta. If it has absorbed all the water, turn slow cooker to “Warm” setting and stir in the feta. Cover until vegetables are done.
- Once vegetables are done, remove from oven. Stir polenta again and divide into four bowls. Top each bowl with vegetables and a drizzle of balsamic vinegar to taste, about ¼ teaspoon per bowl.
