Creamy Polenta (Slow Cooker)

READY IN: 2hrs 5mins
Recipe by pedspeech

This is from Melissa D'Arabian on Food Network. We liked it and it was easy to make.

Top Review by VLPacilioUS

I doubled this recipe and the result was runny but the taste was delicious. I only opened to stir once or twice; perhaps it needed more 'peeking' to let out more steam. There's also no clarity to cooking on low, med or high, so I went med. It stuck to the sides somewhat, didn't burn, and as I said, was deliciously creamy and fully cooked. I'd make it again, perhaps go for low cook temp the whole time and peek/lift the lid a little more to let some steam escape. Once cooled, (after dinner) it was thick as normal. Didn't need the addtl milk or cream. I'll def experiment again--- w/ homemade chic stock or the milk/cream version. Great option I never thought of. It freed me from the up the pouring and stirring last minute, so I could enjoy my guests. Thx

Ingredients Nutrition

Directions

  1. Spray insert of slow cooker with cooking spray and preheat on high.
  2. In a medium saucepan, add milk, one cup half and half, 1 Tbsp butter, and polenta. Season and bring to a boil over medium high heat, whisking constantly. Boil for 2-3 minutes.
  3. Pour the mixture into the slow cooker and cook for two hours, stirring once or twice per hour.
  4. When ready to serve, whisk in the remaining half and half, butter, and Parmesan cheese.

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