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Crockpot Polenta

Deceptively simple. Utterly luxurious. Crockpot polenta is Old World peasant food that’s made with a modern day twist: your slow cooker.

Crockpot Polenta

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

  • 15m
  • 9h
  • 9h 15m


  • 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


  1. Grease the walls of the slow cooker with 1 T. of the butter.
  2. Mince the garlic and peel and chop the onion. Grate the parmesan cheese.
  3. Measure remaining ingredients except the parmesan cheese; add to slow cooker with remaining butter.
  4. Stir well; cover and cook on low for 6 to 9 hours (3 to 4 hours on high), stirring occasionally.
  5. Remove from the slow cooker and stir in the parmesan cheese. Season with salt and pepper to taste.
  6. Transfer polenta mixture to a greased loaf pan. Chill thoroughly, then cut into 1/4-inch slices and fry in butter until browned.


  • 4
  • 1
  • 370
  • 27g
  • 2g
  • 21g
  • 13g
  • 61mg
  • 2g
  • 1386mg
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