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.