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Dreamy Polenta

I grew up eating polenta so it’s a must at my holiday gatherings. It usually requires constant stirring, but using my handy slow cooker allows me to turn my attention to the lineup of other foods on my spread. —Ann Voccola, Milford, Connecticut
  • Total Time
    Prep: 10 min. Cook: 5 hours
  • Makes
    12 servings (3/4 cup each)

Ingredients

  • 1 tablespoon butter
  • 5 cups whole milk
  • 4 cups half-and-half cream
  • 12 tablespoons butter, divided
  • 2 cups yellow cornmeal
  • 3/4 teaspoon salt
  • 1/2 teaspoon minced fresh rosemary
  • 1/4 teaspoon pepper
  • 2 cups shredded Asiago cheese

Directions

  • Generously grease a 5-qt. slow cooker with 1 tablespoon butter. Add milk, cream, 6 tablespoons butter, cornmeal, salt, rosemary and pepper; stir to combine.
  • Cook, covered, on low 5-6 hours or until polenta is thickened, whisking every hour. Just before serving, whisk again; stir in cheese and remaining butter.
Nutrition Facts
0.750 cup: 444 calories, 29g fat (18g saturated fat), 100mg cholesterol, 379mg sodium, 29g carbohydrate (9g sugars, 1g fiber), 13g protein.

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