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Slow-Cooker Polenta

This Italian classic is so simple to make, you can now make it any night of the week. —Elisabeth Matelski, Boston, Massachusetts
  • Total Time
    Prep: 10 min. Cook: 6 hours
  • Makes
    12 servings

Ingredients

  • 13 cups reduced-sodium chicken broth, divided
  • 3 cups cornmeal
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 2 bay leaves
  • 2 teaspoons salt
  • 1 cup half-and-half cream
  • 1 cup shredded Parmesan cheese
  • 1/4 cup butter, cubed
  • 1 teaspoon pepper
  • Additional shredded Parmesan cheese

Directions

  • In a 6-qt. slow cooker, combine 12 cups broth, cornmeal, onion, garlic, bay leaves and salt. Cook, covered, on low , 6-8 hours, until liquid is absorbed and polenta is creamy. Remove bay leaves. Stir in cream, cheese, butter, pepper and remaining broth. If desired, serve with additional cheese.
Nutrition Facts
1 cup: 255 calories, 8g fat (5g saturated fat), 25mg cholesterol, 1168mg sodium, 34g carbohydrate (3g sugars, 2g fiber), 9g protein.

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