Slow-Cooker Polenta

Name: Slow-Cooker Polenta
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Yield: 12 servings
Cuisine: Europe, Italian
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

Total Time Prep: 10 min. Cook: 6 hours

Yield 12 servings

Test Kitchen Approved

This Italian classic is so simple to make, you can now make it any night of the week. —Elisabeth Matelski, Boston, Massachusetts

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.

This Italian classic is so simple to make, you can now make it any night of the week. —Elisabeth Matelski, Boston, Massachusetts

Recipe Creator