Introduction: Craving a Creamy, Comforting Side Dish?
Want an effortless, versatile dish that’s perfect for family dinners, holiday feasts, or cozy meals? Slow-Cooker Polenta is the ultimate recipe! This hands-off method transforms cornmeal into a creamy, cheesy delight, infused with savory onion, garlic, and Parmesan, with a rich finish of butter and cream. Made in a slow cooker, it’s a set-it-and-forget-it side that pairs beautifully with meats, stews, or veggies. Ready to create a warm, crowd-pleasing dish? Let’s dive into this delicious recipe!
Overview: Why Slow-Cooker Polenta Is Special
Slow-Cooker Polenta is a smooth, flavorful side dish that simplifies a classic Italian staple with minimal effort. The slow-cooker method makes it stand out. Here’s why it’s so special:
- Time Requirement: About 10 minutes prep, 6-8 hours cooking on Low, 5 minutes finishing, for a total of about 6-8 hours 15 minutes (mostly inactive).
- Difficulty Level: Easy! Simple mixing and slow cooking make it ideal for beginners or busy cooks.
- Why It’s Unique: The slow cooker ensures a creamy, lump-free polenta without constant stirring, blending savory broth, onion, and garlic with rich cream, butter, and Parmesan. This recipe serves 8-10, perfect for large gatherings or meal prep, and the optional extra cheese adds a customizable touch.
This recipe is creamy, versatile, and perfect for polenta lovers or fans of comforting, savory sides. Let’s get cooking!
Essential Ingredients
This recipe serves 8-10 and uses pantry staples for a rich dish. Here’s what you’ll need for the original (1x) recipe:
- For the Polenta:
- 13 cups reduced-sodium chicken broth, divided (12 cups + 1 cup)
- 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
- For Serving:
- Additional shredded Parmesan cheese, optional
Why These Ingredients Matter
- Chicken Broth: Provides a savory base and keeps polenta moist.
- Cornmeal: The foundation, creating a creamy, hearty texture.
- Onion, Garlic: Add savory, aromatic depth.
- Bay Leaves: Infuse a subtle herbal note.
- Salt, Pepper: Enhance and balance flavors.
- Half-and-Half Cream: Adds rich, velvety smoothness.
- Parmesan Cheese: Brings nutty, cheesy flavor.
- Butter: Enhances richness and creaminess.
- Extra Cheese: Optional topping for added indulgence.
Substitutions and Variations
- Broth: Swap with vegetable broth for vegetarian or water with 2 tablespoons bouillon.
- Cornmeal: Use medium or coarse-ground polenta (not instant) for similar texture.
- Onion: Replace with 1 teaspoon onion powder or 1/2 cup shallots.
- Garlic: Use 1/2 teaspoon garlic powder in a pinch.
- Half-and-Half: Swap with whole milk, heavy cream, or plant-based cream for dairy-free.
- Parmesan: Replace with Pecorino Romano, Asiago, or nutritional yeast for dairy-free.
- Butter: Use olive oil or vegan butter for dairy-free.
- Gluten-Free: Naturally gluten-free; ensure broth is gluten-free.
- Herb-Infused: Add 1 teaspoon dried thyme or rosemary with the bay leaves.
- Cheesy Polenta: Stir in 1/2 cup shredded cheddar or Gouda with the Parmesan.
Step-by-Step Instructions
Making Slow-Cooker Polenta is simple, with a dump-and-cook method and a creamy finish. Follow these steps for a perfect dish!
Step 1: Prep Your Ingredients
- Measure 12 cups reduced-sodium chicken broth and reserve 1 cup.
- Measure 3 cups cornmeal.
- Finely chop 1 medium onion and mince 3 garlic cloves.
- Measure 2 teaspoons salt, 1 cup half-and-half cream, 1 cup shredded Parmesan cheese, 1/4 cup cubed butter, 1 teaspoon pepper.
- Gather 2 bay leaves.
- Grease a 6-quart slow cooker with cooking spray.
Tip: Chop onion finely for even distribution; cube butter for easier melting.
Step 2: Combine Ingredients in Slow Cooker
- Add Base Ingredients: In the greased 6-quart slow cooker, combine 12 cups chicken broth, 3 cups cornmeal, chopped onion, minced garlic, 2 bay leaves, and 2 teaspoons salt. Stir well to ensure cornmeal is fully mixed and no lumps form.
Tip: Whisk cornmeal into broth gradually to prevent clumping; ensure all ingredients are evenly distributed.
Step 3: Slow Cook
- Cook on Low: Cover and cook on Low for 6-8 hours, until the liquid is fully absorbed and the polenta is creamy and smooth. Stir once halfway through if possible to ensure even cooking.
Tip: Check at 6 hours; polenta should be thick and creamy. If too thick, add a splash of broth. Avoid frequent lid lifting to maintain heat.
Step 4: Finish the Polenta
- Remove Bay Leaves: Carefully remove and discard the 2 bay leaves.
- Add Final Ingredients: Stir in 1 cup half-and-half cream, 1 cup shredded Parmesan cheese, 1/4 cup cubed butter, 1 teaspoon pepper, and the remaining 1 cup chicken broth. Mix until cheese and butter are melted and polenta is velvety.
Tip: Stir thoroughly to incorporate cream and cheese; taste and adjust salt or pepper if needed.
Step 5: Serve
- Serve Hot: Spoon polenta into bowls or onto plates as a side dish. Sprinkle with additional shredded Parmesan cheese if desired.
- Serving Ideas: Pair with grilled meats, stews, sautéed mushrooms, or roasted vegetables.
Tip: Serve immediately for the creamiest texture; keep warm in the slow cooker on the “keep warm” setting if not serving right away.
Assembly: Building the Perfect Slow-Cooker Polenta
Assembling Slow-Cooker Polenta is all about creating a creamy, savory dish with minimal effort. Here’s how to put it together:
- Combine Base: Mix broth, cornmeal, onion, garlic, bay leaves, and salt in the slow cooker.
- Slow Cook: Cook until creamy and thick.
- Finish: Remove bay leaves and stir in cream, cheese, butter, and pepper.
- Serve: Spoon out with extra cheese for a cheesy, comforting side.
Presentation Tips:
- Serve in shallow bowls to showcase the creamy texture.
- Garnish with a sprinkle of Parmesan and a pinch of parsley for color.
- Pair with a colorful main dish like braised short ribs or ratatouille.
- Use a white or earth-tone dish to highlight the golden polenta.
Serving Suggestions
Slow-Cooker Polenta is versatile and perfect for a variety of occasions. Here are some ideas to enjoy it:
- Family Dinner: Serve with roasted chicken, pork chops, or meatloaf for a comforting meal.
- Holiday Side: Pair with turkey, ham, or prime rib for Thanksgiving or Christmas.
- Vegetarian Feast: Top with sautéed mushrooms, spinach, or marinara sauce.
- Brunch Dish: Serve with poached eggs and bacon for a hearty brunch.
- With Extras: Add a drizzle of olive oil, truffle oil, or a spoonful of pesto.
Storage and Make-Ahead Tips
Polenta is best fresh but can be stored or prepped ahead. Here’s how to keep it fresh:
- Storing Leftovers:
- Cool completely, then store in an airtight container in the fridge for up to 5 days.
- Reheating: Reheat in a saucepan over low heat with a splash of broth or milk, stirring until creamy, about 5-10 minutes, or microwave for 1-2 minutes, stirring halfway.
- Make-Ahead Tips:
- Prep: Chop onion and garlic up to 1 day ahead; store in airtight containers.
- Cook Ahead: Make polenta up to 2 days ahead; refrigerate. Reheat with extra liquid to restore creaminess.
- Freezing: Freeze in portions for up to 2 months. Thaw in the fridge, reheat with broth or milk, and stir well.
Tip: Store in shallow containers for faster cooling; add liquid when reheating to prevent dryness.
Recipe Variations
Slow-Cooker Polenta is versatile and easy to customize. Here are some fun twists to try:
- Cheesy Polenta: Add 1/2 cup shredded mozzarella or fontina with the Parmesan.
- Gluten-Free: Naturally gluten-free; ensure broth and cheese are gluten-free.
- Dairy-Free: Swap cream with coconut milk, use vegan cheese, and replace butter with olive oil.
- Spicy Polenta: Add 1/4 teaspoon red pepper flakes or 1 diced jalapeño with the garlic.
- Herb Polenta: Stir in 1 tablespoon chopped fresh basil or thyme at the end.
- Creamy Mushroom: Top with sautéed mushrooms and a drizzle of truffle oil.
- Stovetop Option: Cook in a large pot over medium-low heat, stirring frequently, for 30-40 minutes, adding liquid as needed.
Tip: Keep the cornmeal-broth-cheese base for the classic creamy polenta texture.
Conclusion: Savor Your Slow-Cooker Polenta!
You’ve just made Slow-Cooker Polenta—a creamy, cheesy, and comforting side dish that’s perfect for any occasion! This slow-cooker recipe is easy, versatile, and so delicious it’ll become a go-to for dinners, holidays, or cozy meals. Whether you sprinkle it with extra Parmesan or pair it with a hearty stew, this polenta is sure to impress. Grab a spoon, dig into the velvety goodness, and enjoy the savory warmth. What’s your favorite polenta pairing? Share your ideas in the comments, and happy cooking!
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Slow-Cooker Polenta
Description
Want an effortless, versatile dish that’s perfect for family dinners, holiday feasts, or cozy meals? Slow-Cooker Polenta is the ultimate recipe! This hands-off method transforms cornmeal into a creamy, cheesy delight, infused with savory onion, garlic, and Parmesan, with a rich finish of butter and cream.
Ingredients
- For the Polenta:
- 13 cups reduced-sodium chicken broth, divided (12 cups + 1 cup)
- 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
- For Serving:
- Additional shredded Parmesan cheese, optional
Why These Ingredients Matter
- Chicken Broth: Provides a savory base and keeps polenta moist.
- Cornmeal: The foundation, creating a creamy, hearty texture.
- Onion, Garlic: Add savory, aromatic depth.
- Bay Leaves: Infuse a subtle herbal note.
- Salt, Pepper: Enhance and balance flavors.
- Half-and-Half Cream: Adds rich, velvety smoothness.
- Parmesan Cheese: Brings nutty, cheesy flavor.
- Butter: Enhances richness and creaminess.
- Extra Cheese: Optional topping for added indulgence.
Substitutions and Variations
- Broth: Swap with vegetable broth for vegetarian or water with 2 tablespoons bouillon.
- Cornmeal: Use medium or coarse-ground polenta (not instant) for similar texture.
- Onion: Replace with 1 teaspoon onion powder or 1/2 cup shallots.
- Garlic: Use 1/2 teaspoon garlic powder in a pinch.
- Half-and-Half: Swap with whole milk, heavy cream, or plant-based cream for dairy-free.
- Parmesan: Replace with Pecorino Romano, Asiago, or nutritional yeast for dairy-free.
- Butter: Use olive oil or vegan butter for dairy-free.
- Gluten-Free: Naturally gluten-free; ensure broth is gluten-free.
- Herb-Infused: Add 1 teaspoon dried thyme or rosemary with the bay leaves.
- Cheesy Polenta: Stir in 1/2 cup shredded cheddar or Gouda with the Parmesan.
Instructions
Step 1: Prep Your Ingredients
- Measure 12 cups reduced-sodium chicken broth and reserve 1 cup.
- Measure 3 cups cornmeal.
- Finely chop 1 medium onion and mince 3 garlic cloves.
- Measure 2 teaspoons salt, 1 cup half-and-half cream, 1 cup shredded Parmesan cheese, 1/4 cup cubed butter, 1 teaspoon pepper.
- Gather 2 bay leaves.
- Grease a 6-quart slow cooker with cooking spray.
Tip: Chop onion finely for even distribution; cube butter for easier melting.
Step 2: Combine Ingredients in Slow Cooker
- Add Base Ingredients: In the greased 6-quart slow cooker, combine 12 cups chicken broth, 3 cups cornmeal, chopped onion, minced garlic, 2 bay leaves, and 2 teaspoons salt. Stir well to ensure cornmeal is fully mixed and no lumps form.
Tip: Whisk cornmeal into broth gradually to prevent clumping; ensure all ingredients are evenly distributed.
Step 3: Slow Cook
- Cook on Low: Cover and cook on Low for 6-8 hours, until the liquid is fully absorbed and the polenta is creamy and smooth. Stir once halfway through if possible to ensure even cooking.
Tip: Check at 6 hours; polenta should be thick and creamy. If too thick, add a splash of broth. Avoid frequent lid lifting to maintain heat.
Step 4: Finish the Polenta
- Remove Bay Leaves: Carefully remove and discard the 2 bay leaves.
- Add Final Ingredients: Stir in 1 cup half-and-half cream, 1 cup shredded Parmesan cheese, 1/4 cup cubed butter, 1 teaspoon pepper, and the remaining 1 cup chicken broth. Mix until cheese and butter are melted and polenta is velvety.
Tip: Stir thoroughly to incorporate cream and cheese; taste and adjust salt or pepper if needed.
Step 5: Serve
- Serve Hot: Spoon polenta into bowls or onto plates as a side dish. Sprinkle with additional shredded Parmesan cheese if desired.
- Serving Ideas: Pair with grilled meats, stews, sautéed mushrooms, or roasted vegetables.
Tip: Serve immediately for the creamiest texture; keep warm in the slow cooker on the “keep warm” setting if not serving right away.
FAQs
Q: Is Slow-Cooker Polenta healthy?
A: Cornmeal provides carbs, and broth adds flavor, but cream, cheese, and butter add fat. Use low-fat milk instead of cream, reduce cheese to 1/2 cup, or pair with veggies for a lighter option.
Q: Can I use instant polenta?
A: Instant polenta cooks faster but may be less creamy. Reduce cooking time to 2-3 hours on Low, checking for doneness.
Q: Why is my polenta lumpy?
A: Insufficient stirring at the start can cause this. Whisk cornmeal into broth thoroughly before cooking.
Q: Can I cook this on High?
A: Low is best for creamy texture, but High for 3-4 hours can work, stirring halfway if possible.
Q: Can I skip the cream?
A: Yes, replace with extra broth or milk for a lighter version, though it’ll be less rich.
Q: Can I freeze polenta?
A: Yes! Freeze in portions for up to 2 months. Thaw, reheat with liquid, and stir to restore creaminess.