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Soft and Creamy Slow Cooker Polenta

February 7, 2020 By justalittlebitofbacon 6 Comments

Disclosure: This post may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. Click here for details.

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Is your polenta lumpy? Or maybe it’s hot to stand there stirring and stirring? Then I have the fix for you! My slow cooker polenta is lump-free, just about hands off, won’t heat up your kitchen, and tastes like you slaved over the stove.

Closeup of slow cooker polenta showing how creamy and soft it is.

Hello, all!

Ready for some delicious Italian comfort food? I hope you are, because I know I am! šŸ™‚

Polenta is both the perfect base for a cozy Italian meal and excellent comfort food just by itself. This particular batch I have in the photos here we had with roasted broccoli, extra parmesan, and some white beans. Simple and perfect!

Why are polenta + slow cooker = šŸ’•?

While I often make it the traditional way (on the stove top), I do think that using a crockpot is an excellent way to go. They really are the perfect match!

  • No Stirring. Almost! I do like to give it a stir or two just to check on things. But certainly no standing over a hot burner.
  • Gentle Heat. No worries about burning the bottom because your heat was a little too high.
  • No Lumps. Okay, I make lump free stovetop polenta too, but this method does make it especially smooth!
  • Hard to Overcook. You can, but you have to work at it!
  • Warm Setting. And then, once it’s tender and ready to go, you just put it on warm to keep it happy and finish up dinner while it sits there, patiently waiting to be scooped out into your bowl and topped with whatever yumminess you’ve made to go with it. 

Top view of a bowl of soft polenta topped with butter, parmesan, and thyme.

What do you need?

  • Polenta. You will want to use a medium grind or coarse grind cornmeal. It is often labeled polenta or corn grits. (Don’t use fine grind cornmeal or it can be gummy.)
  • Water/Stock. I usually use water in this recipe, but low sodium chicken or vegetable stock is a nice change.
  • Salt. Add less if you use stock.
  • Milk/Cream. Adding more liquid at the end of cooking makes polenta softer and perfect as base for a meal.
  • Cheese. Definitely parmesan. If you want a cheesy version, add another cup of shredded cheese of your choice.

Ingredients for the recipe.

How to make this

To make slow cooker polenta add coarse-ground cornmeal and water or stock to a crockpot along with some salt. Stir to combine then close the lid and set for 3 hours. Add milk or cream and set for another 30 minutes. Add cheese and eat.

This recipe is as easy as it gets! Here’s the info:

  1. Pour the cornmeal and some water or stock into the cooker.
  2. Add some salt if needed. (maybe not with stock, but definitely with water!)
  3. Stir everything together a few times until it’s all nice and smooth.
  4. Then put it on low for 3-4 hours.**
  5. Maybe stir once or twice while it’s cooking just to make sure it cooks evenly, but sometimes I forget and it’s still fine!
  6. Once your polenta is cooked through, then add in some milk or half and half and stir that in.
  7. Switch over to high for 30 minutes, or until the milk is absorbed
  8. Add cheese and serve!

**This timing is for a modern, hotter running, well sealed slow cooker. If you have an older model or one with a loose seal, your time is likely to be longer. Those models can take as long as 7-8 hours. Please keep this in mind the first time you make the recipe!

Step by step on how to the recipe.

What is the best cornmeal to use?

Cornmeal comes in yellow or white varieties and fine, medium, and coarse grinds. What you want for polenta is a medium to coarse grind yellow cornmeal since fine grind can be gummy or pasty. Preferably one which is labeled ‘for polenta.’

There are many brands of cornmeal you can use, but I recommend (here in the US) Bob’s Red Mill. It is widely available and this the cornmeal I use here at home.

Can you fry it?

This recipe makes a very soft and creamy polenta and is not the right consistency for frying. However, if you skip adding the milk at the end of the recipe, it will chill up firm and ready for slicing. Just note that it’s best to coat the slices in flour or cornstarch before frying.

A spoon holding up some creamy crockpot cornmeal over a serving bowl.

What to Serve Alongside

Stews, roasted meats, roasted vegetables, and really any meal you make mashed potatoes would be perfect as well. Here are a few ideas!

  • Brussels Sprouts and Pancetta Ragu
  • Braised Beef Short Rib Ragu
  • Italian Beef Braised in Barolo
  • Italian Braised Pork Shoulder Ragu
  • Traditional Bolognese Sauce   

If you try my recipe for Slow Cooker Polenta, I would love to hear from you in the comments with your experience and rating! And I’m happy to answer any questions you might have.

You can connect with me by subscribing to my emails (see the form in the sidebar or below the recipe card), liking my FACEBOOK page, or by following me on PINTEREST.

– Happy Cooking, Annemarie

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. | justalittlebitofbacon.com #italianrecipes #polenta #vegetarianrecipes #cornmeal #sidedishes
Print Recipe
5 from 2 votes

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.
Prep Time5 mins
Cook Time3 hrs 30 mins
Total Time3 hrs 35 mins
Course: Side Dish
Cuisine: Italian
Keyword: creamy polenta, crockpot polenta, slow cooker polenta
Servings: 4 servings
Calories: 275kcal
Author: Just a Little Bit of Bacon

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.

First published December 2015. Rewritten, expanded, and rephotographed.

Bowl of recipe topped with butter and text overlay - Slow Cooker Italian Polenta.
Recipe in serving bowl and on a spoon with text overlay - Italian Polenta.

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Filed Under: 10 ingredients or less, 5 ingredients or less, fall, gluten free, italian comfort food, italian recipes, mediterranean recipes, recipe, side dishes, slow cooker recipes, vegetarian, winter Tagged With: cheese, cornmeal, parmesan cheese

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Comments

  1. adina gabor-gagea says

    October 18, 2020 at 2:28 pm

    Try it with feta cheese and crisp-fried bacon or sausage. To die for (literally, from the cholesterol), but the ultimate comfort food. My low fat version is medium-soft polenta, feta cheese, fat free cottage cheese, fake bacon bits, maybe some fat free greek yogurt, and after I eat most of it, I will add a splash of fat free butter milk on top to finish the rest of the bowl. I could eat that every day and not get tired of it.

    Reply
    • justalittlebitofbacon says

      October 19, 2020 at 10:44 pm

      Feta and bacon sounds good to me! šŸ˜‰ But not for everyday I agree.

      Reply
  2. Amy says

    October 30, 2018 at 3:22 pm

    5 stars
    Three hours is more than enough for this recipe. It was actually creamy and done at the two hour mark. Glad to have a basic recipe to fiddle with so I will no longer have hot polenta-lava popping all over my arms while stirring!

    Reply
    • justalittlebitofbacon says

      October 30, 2018 at 10:52 pm

      Thanks for the info! It turns out that there is a lot of variation in how hot slow cookers get and polenta is one of those recipes where you notice (more than chili or short ribs). And I do love the hands off nature of the recipe too. No spattered arms or cook tops. šŸ™‚

      Reply
  3. Helen Burton says

    January 29, 2018 at 11:02 am

    How many servings does this polenta recipe make? We love polenta and I usually use one cup of corn grits for two of us and then have some leftover. I wonder if this were doubled would it be too much for my slow cooker?

    Reply
    • justalittlebitofbacon says

      January 29, 2018 at 11:45 am

      Hi! Your comment gave me pause for a moment since I just posted a recipe for stove top polenta here last week and I knew I had added the servings. šŸ™‚ One cup of cornmeal is generally 4 servings, though I know well it can be closer to three sometimes. As for whether a double recipe will fit, fill your slow cooker with 8 cups of water. If that fits comfortably (and doesn’t go over the fill line), you should be good. If it doesn’t, check out my stove top version and just switch to a large pot.

      Reply

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Hello, I’m Annemarie

Welcome to my kitchen! I’m a Italian-American girl who loves fresh foods, local ingredients, and all sorts of comfort foods. Here you will find Mediterranean flavors and recipes from a New England perspective.

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