Polenta, a Third Way: Slow-cooker Method

I love polenta so much I've already posted a couple of recipes for it. I prefer it to pasta. A cook can be negligent while cooking this recipe since it only needs to be stirred a couple of times. It's my new favorite method.

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Polenta, a Third Way: Slow-cooker Method

Cooking in a slow-cooker is not quite as predictable as cooking in an oven. Mine will be different than yours. The first time you make this start checking to see if much of the water has been absorbed before the 2-hour point. If it has go ahead and stir it and finish cooking as directed. 

Adapted from:  The Mediterranean Slow Cooker by Michele Scicolone

Serves 6-8

3 c water

2 c chicken broth, vegetable broth, or more water

1 c coarsely ground yellow cornmeal or cornmeal for polenta, not instant

1/2-1 teas salt

1 T unsalted butter

1/2 c grated Parmegianno-Regianno

Freshly ground pepper to taste

Stir the water, broth, cornmeal, and salt together in a slow cooker. Cover and cook on high for around 2 hours. In my slow cooker, it takes only 90-100 minutes. (Watch it carefully until you've learned how your slow cooker behaves.) Stir well, cover, and cook on low for 30-60 minutes more or until the polenta is thick. I used the warm setting for the final hour.

When the polenta is thick and creamy, stir in the butter and the cheese and stir until melted and well combined. Serve immediately.