3/4 cup yellow cornmeal
2 3/4 cups cold water
1 15 ounce can low fat turkey chili with beans
1/4 cup chopped leeks
2 boneless skinless chicken breast halves cubed
1 cup shredded Monterey Jack cheese
In a 2 quart saucepan, combine cornmeal and cold water. Bring to a boil over medium heat, reduce heat to low and cook, stirring about 5 minutes or until thickened. Remove from heat. Cook aobut 10 minutes. Spread over bottom and 1 1/2 to 2 inches up sides of a 3 1/2 quart slow cooker. In a medium bowl, combine turkey chili, leeks and chicken. Spoon into center of polenta mixture. Cover and cook on low about 5 hours. About 15 minutes before serving, sprinkle top of bean mixture with cheese. Makes about 6 servings.
Crockpot Index | Recipe Index | Home