Description

Have you ever dreamed of a side dish so creamy and comforting that it steals the show, but takes almost no effort to make? Say hello to Slow-Cooker Polenta! This recipe turns simple cornmeal into a rich, velvety dish that pairs perfectly with everything from hearty stews to grilled veggies

Ingredients

To whip up this Slow-Cooker Polenta, you’ll need a few simple ingredients that come together to create magic. Here’s what you need and why each one matters:

Reduced-Sodium Chicken Broth (13 cups, divided): The base for cooking the polenta, adding flavor and moisture. Using reduced-sodium broth lets you control the saltiness. Vegetable broth works for a vegetarian option.
Cornmeal (3 cups): The star of the dish, cornmeal transforms into creamy polenta as it cooks. Use medium or coarse cornmeal for the best texture—avoid instant polenta for this recipe.
Onion (1 medium, finely chopped): Adds a subtle sweetness and depth of flavor to balance the richness.
Garlic Cloves (3, minced): Brings a warm, savory note that enhances the overall taste.
Bay Leaves (2): Infuse a gentle, aromatic flavor during cooking. They’re removed before serving.
Salt (2 tsp): Enhances all the flavors. Adjust to taste if using regular broth.
Half-and-Half Cream (1 cup): Adds luxurious creaminess at the end of cooking. Heavy cream works for an even richer result.
Shredded Parmesan Cheese (1 cup, plus extra for serving): Provides a nutty, cheesy flavor that makes the polenta irresistible. Freshly grated Parmesan melts better than pre-shredded.
Butter (¼ cup, cubed): Adds richness and a smooth finish to the polenta.
Black Pepper (1 tsp): Gives a mild kick to round out the flavors.

Substitutions and Variations

Broth: Swap chicken broth for vegetable broth to make it vegetarian. Water can work in a pinch, but it’ll be less flavorful.
Cornmeal: Use polenta labeled “coarse” for a heartier texture or medium-grind for a smoother result. Avoid fine cornmeal, which can turn mushy.
Cheese: Try Pecorino Romano for a sharper flavor or cheddar for a bolder twist. For a dairy-free version, use nutritional yeast.
Cream: Substitute half-and-half with whole milk for a lighter option or coconut milk for a dairy-free alternative (note the slight coconut flavor).
Seasonings: Add a pinch of smoked paprika or fresh herbs like thyme for extra flavor.

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Slow Cooker:
- Lightly grease the inside of a 6-quart slow cooker with cooking spray or a thin layer of butter to prevent sticking.
- Tip: This makes cleanup easier and keeps the polenta from forming a crust on the edges.
Combine the Base Ingredients:
- In the slow cooker, add 12 cups of reduced-sodium chicken broth, 3 cups of cornmeal, 1 finely chopped medium onion, 3 minced garlic cloves, 2 bay leaves, and 2 tsp salt.
- Stir well to combine, making sure the cornmeal is fully mixed with the broth to avoid clumps.
- Tip: Whisk the cornmeal into the broth gradually to ensure a smooth mixture.
Cook the Polenta:
- Cover the slow cooker and cook on low for 6–8 hours, until the liquid is fully absorbed and the polenta is creamy.
- Check at the 6-hour mark and stir gently. If it’s too thick, add a bit of the reserved broth (up to 1 cup) and stir.
- Tip: Every slow cooker is different, so cooking times may vary slightly. The polenta is done when it’s soft and creamy with no grainy texture.
Remove Bay Leaves:
- Carefully fish out the 2 bay leaves with a spoon and discard them.
- Tip: Stir gently to avoid breaking up the polenta’s creamy texture.
Add the Finishing Touches:
- Stir in 1 cup of half-and-half cream, 1 cup of shredded Parmesan cheese, ¼ cup of cubed butter, 1 tsp black pepper, and the remaining 1 cup of broth (if needed for consistency).
- Stir until the cheese and butter are fully melted and the polenta is smooth and creamy.
- Tip: Add the cream and cheese slowly over low heat to prevent curdling or separating.
Taste and Adjust:
- Taste the polenta and add more salt or pepper if needed. If it’s too thick, stir in a splash of broth or cream to reach your desired consistency.
- Tip: For a richer flavor, let the polenta sit for 5 minutes before serving to let the flavors meld.