Ingredients needed:
* Heavy-duty plastic crockpot liner
* 5 1/4 cups of chicken broth
* 2 cups of shredded Italian cheese blend
* 1 1/2 cups of yellow cornmeal
* 1 teaspoon of dried basil leaves, crushed
* 3/4 teaspoon of salt
* 2 jars of marinated artichoke hearts, drained, coarsely chopped
* 1 can of evaporated milk (12 oz.)
* 3 cloves of garlic, finely chopped
* 1 cup of roasted red bell peppers (from 7-oz jar), drained and chopped
* Small fresh basil leaves, if desired
* Shaved Parmesan cheese, if desired
Preparation steps:
* Line crockpot with liner; spray liner with cooking spray.
* In a large bowl, mix broth, cheese blend, cornmeal, dried basil, salt, artichokes, milk and garlic until well blended. Pour mixture into crockpot.
* Cover and cook on low for 4 1/2 hours, stirring once halfway through cooking. Turn off crockpot. Stir in roasted peppers; let stand covered for 30 minutes. Stir prior to serving.
* Sprinkle individual servings with fresh basil and Parmesan cheese.
Enjoy
(Serves 11)
