Soft and Creamy Slow Cooker Polenta
You'll love my cheesy, creamy, slow cooker polenta! Learn the easy way to make this Italian dinner recipe with no lumps, no fussing, and no stress. Have it with your favorite ragu or as the base of a vegetarian meal.
Servings 4 servings
Calories 275kcal
Ingredients
- 1 cup coarse cornmeal
- 3 cups low sodium stock, vegetable or chicken, or salted water
- 1 tsp kosher salt
- 1 cup half and half, or whole milk
- 1/2 cup shredded parmesan
Instructions
- Stir together the cornmeal, water (or stock), and salt in the pot of a slow cooker. (Reduce or omit the salt if you are using stock.)
- Close the lid and set it for 3-4 hours on low. You can stir once or twice if you wish.
- Add the half and half or milk, stir and give it another 30 minutes on high.
- Stir in the parmesan until it all melts. Switch the cooker to warm and let it sit while you finish making the rest of dinner.
- Optional: You can top the polenta with more parmesan, butter or olive oil, and/or fresh herbs of your choice.
Notes
- Cornmeal: I use Bob's Red Mill Polenta/Grits.
- Timing: The exact time will depend on how hot your cooker is on low and can range from 3-7 hours. I would suggest trying out the recipe with your set up and then noting the exact time you need. My slow cooker is fairly new with an excellent seal so it runs hotter and can finish the polenta in 3 hours on low. For a cooler ones it may take 6-7 hours.
- Hold Time: The polenta can sit for about an hour on warm without any problems. If you are going to let it sit longer, it may taste a bit overdone and you will want to check to see if needs some more liquid.
- Sealing a slow cooker: If you need to improve the seal on your cooker, use foil around the lid.
- Cheese: You can add up to 1 cup of shredded cheese of your choice to the recipe in addition (or in place of the parmesan). Cheeses such as fontina, havarti, cheddar, mozzarella, or brie are all great in the recipe.
Nutrition
Calories: 275kcal