Basic Polenta Slow Cooker Recipes

SLOW-COOKER POLENTA

Steps:

• 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.

BASIC POLENTA

Steps:

• Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted.

SLOW-COOKER BEEF AND POLENTA

Steps:

• Toss the beef with the Italian seasoning, 1/2 teaspoon salt and a few grinds of pepper. Scatter the mushrooms and garlic in a 6- to 8-quart slow cooker; top with the beef. Add the pepperoncini, brine, tomatoes and beef broth. Cover and cook on low until the beef is tender, 8 hours.
• Uncover the slow cooker and let stand 5 minutes. Spoon off any fat from the top and discard. Shred the beef with 2 forks.
• Meanwhile, cook the polenta as the label directs. Remove from the heat and stir in the parmesan and butter until smooth; season with salt and pepper. Divide among bowls and top with the beef mixture.

BASIC POLENTA (SLOW COOKER)

Steps:

• 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.

BASIC POLENTA

Steps:

• In a medium saucepan over high heat, bring the vegetable broth and the water to a boil.
• Slowly pour the cornmeal into the hot liquid, wisking constantly.
• Stir in the salt.
• Lower the heat to cook the mixture at a gentle simmer. Cook, stirring frequently, until the cornmeal is creamy and not grainy, about 30 minutes.
• Remove the polenta from the heat and stir in scallion.
• Polenta can be served soft, or poured into a baking pan to cool.
• Once cooled, polenta can then be cut into solid squares.

SLOW COOKER CHEDDAR POLENTA

Steps:

• Mix water, polenta, olive oil, salt and pepper in slow cooker; whisk until well blended. Add cheddar cheese and whisk again.
• Cover and cook on high setting for about 2 hours, or until liquid is mostly absorbed. Stir together well (polenta should have consistency of thick cooked cereal).
• If not serving right away, pour onto buttered baking sheet with sides, spreading into an even layer; cover with plastic wrap and let cool. When ready to serve, cut into rectangles and sauté in nonstick skillet with olive oil until golden on both sides.

CREAMY POLENTA (SLOW COOKER)

Steps:

• Spray insert of slow cooker with cooking spray and preheat on high.
• 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.
• Pour the mixture into the slow cooker and cook for two hours, stirring once or twice per hour.
• When ready to serve, whisk in the remaining half and half, butter, and Parmesan cheese.