Polenta is a great change from potatoes, rice, or pasta, but so many busy cooks are wary of making it since most recipes call for stirring over a hot stove for 30-45 minutes. Honestly, who really has time for that? In the past, other methods have been tried, but the end result was never as creamy as the constant stirring method. Until, that is, someone decided to try cooking polenta in the slow cooker. Slow cookers have taken the hands-on work out of making polenta, and the cook has only to stir a few times during the process. The following Slow Cooker Polenta comes out perfectly every time, and it’s really no work at all. Creamy, buttery polenta is the traditional base for Braised Short Ribs, or Italian Sausage and Peppers, both made in the slow cooker. It’s also great topped with favorite meat sauces and chicken dishes like Chicken Cacciatore.
8 Servings
7 1/2 cups water
1 1/2 cups yellow polenta, preferably coarse-ground
1 1/2 teaspoons salt
1/2 cup butter
1 cup freshly grated Parmesan cheese
- Measure the water, polenta, and salt into the crock of a 4-6 quart slow cooker.
- Stir well, turn the slow cooker to high, and let cook for 1 hour.
- Stir again, turn the slow cooker to low, and let cook an additional 4-6 hours, stirring once or twice if it’s convenient.
- When the polenta is thick and creamy, stir in the butter and Parmesan cheese.
- Turn the slow cooker to warm; the polenta will stay creamy for several hours.
Note: If the polenta gets too thick, stir in a little water.
If there are leftovers, pour them into a buttered loaf pan, cover, and refrigerate. To serve, slice and fry in butter
Amount Per Serving
Calories 246 Calories from Fat 145
Percent Total Calories From: Fat 59% Protein 12% Carb. 29%
Nutrient Amount per Serving
Total Fat 16 g
Saturated Fat 10 g
Cholesterol 41 mg
Sodium 794 mg
Total Carbohydrate 18 g
Dietary Fiber 0 g
Sugars 0 g
Protein 7 g
Vitamin A 13% Vitamin C 0% Calcium 0% Iron 5%
