Deceptively simple. Utterly luxurious. What’s not to love about an unctuous cake of corn, garlic, butter, and Parmesan cheese? Crockpot polenta is Old World peasant food – or porridge – that’s made with a modern-day twist: your slow cooker.
Straight out of the crockpot, polenta is spoonable and creamy. This makes it the perfect base for BBQ Pork Ribs . Or – cut the polenta into sweet little squares, fry it, and pile high with Bacon Mushroom Meatballs in Fire-Roasted Tomatoes .
Crockpot Polenta
- 4.0 stars
- 15m
- 9h
- 9h 15m
Ingredients
- 5 tbsp. butter
- 2 cloves garlic
- 1 onion
- 4 oz parmesan cheese
- 1 qt chicken stock
- 1 c sprouted corn flour
- coarse sea salt
- fresh ground black pepper
Instructions
- Grease the walls of the slow cooker with 1 T. of the butter.
- Mince the garlic and peel and chop the onion. Grate the parmesan cheese.
- Measure remaining ingredients except the parmesan cheese; add to slow cooker with remaining butter.
- Stir well; cover and cook on low for 6 to 9 hours (3 to 4 hours on high), stirring occasionally.
- Remove from the slow cooker and stir in the parmesan cheese. Season with salt and pepper to taste.
- Transfer polenta mixture to a greased loaf pan. Chill thoroughly, then cut into 1/4-inch slices and fry in butter until browned.
Nutrition
- 370
- 27g
- 2g
- 21g
- 13g
- 61mg
- 2g
- 1386mg
Tina
Really good and easy to make.
Alene
Kids loved it. Gobbled it up. But it took SO MUCH TIME so this is the only time we will be making this recipe. Also, we had no success getting the polenta to stay together like in the picture.