Slow Cooker Creamy Herbed Polenta Recipe
Try this garlicky, creamy herbed polenta recipe for an easy weeknight side dish.
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Ingredients
- 4 cups (32 fl oz/1 l) chicken stock, homemade or purchased
- 1 cup (7 oz/220 g) stone-ground polenta
- Salt
- freshly ground pepper
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 large shallot, finely chopped
- 3⁄4 lb (375 g) cremini mushrooms, brushed clean and quartered
- 3 cloves garlic, minced
- 2 tablespoons coarsely chopped fresh flat-leaf parsley
- 2 teaspoons each minced fresh oregano and minced fresh thyme, plus more for garnish
- 1⁄2 cup (2 oz/60 g) grated Parmesan cheese
- 1 cup (6 oz/185 g) fresh or thawed, frozen corn kernels
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