Name: Slow Cooker Ricotta-Spinach Polenta with Tomato Salad
Cook time: 25 minutes
Total time: 6 hours 25 minutes
Yield: 4 servings
Ingredients: 1 1/2 cups polenta (not instant or quick-cooking); 2 tablespoons unsalted butter, cut into bits; Kosher salt; 5 ounces baby spinach (about 5 loosely packed cups); 1 pint cherry tomatoes, halved; 2 teaspoons extra-virgin olive oil, plus more for the eggs; 2 teaspoons balsamic vinegar; Freshly ground black pepper; 4 large eggs (optional); 1 cup grated Parmesan; 1 cup whole or part-skim milk ricotta; 5- to 7-quart slow cooker

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Polenta is often used as a neutral carb canvas for a rich sauce or braised meat, but here the creamy ricotta-and-spinach-enriched polenta is the centerpiece, with a simple little tomato salad on top for freshness. An egg on top is great, but optional.

Good to Know

If you're cooking for strict vegetarians, don't use imported Parmesan (the good stuff!) because it's probably made with animal rennet. Instead, seek out a domestic “parmesan” (the okay stuff) that's labeled vegetarian, like the one made by BelGioioso.

Recipe notes

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Recipe notes

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