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From The Italian Slow Cooker. You could add in grated cheese or herbs to the finished polenta for more flavor if desired. You could also use half broth and half water when cooking.
- Stir together the cornmeal, salt, and water in a slow cooker. Cove and cook on high for 2 hours. Stir the polenta. If it seems too thick, add in a little water, milk, broth, or cream. Cook for 30 to 60 minutes more, until thick and creamy.