Description

Want a side dish that’s rich, creamy, and practically cooks itself? Slow-Cooker Polenta is the perfect recipe! This hands-off dish transforms simple cornmeal into a velvety, cheesy polenta with the help of a slow cooker, making it an easy addition to any meal

Ingredients

Scale

This recipe serves 8-10 and uses simple ingredients for a creamy, flavorful polenta. Here’s what you’ll need for the original (1x) recipe:

For the Polenta:
- 13 cups reduced-sodium chicken broth, divided (12 cups initially, 1 cup at the end)
- 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, flavorful base for cooking the cornmeal.
Cornmeal: The star ingredient, creating the polenta’s creamy texture.
Onion, Garlic, Bay Leaves: Add aromatic depth and subtle savory notes.
Salt: Enhances all flavors and balances the dish.
Half-and-Half Cream: Adds richness and a velvety texture.
Parmesan Cheese: Brings nutty, umami flavor for a cheesy finish.
Butter: Contributes a smooth, buttery richness.
Pepper: Adds a mild kick to round out the flavors.
Extra Parmesan: Offers a cheesy garnish for serving (optional).

Substitutions and Variations

Chicken Broth: Swap with vegetable broth for vegetarian or water with 1-2 teaspoons bouillon for a budget option.
Cornmeal: Use medium or coarse cornmeal (not instant polenta or corn flour).
Onion: Replace with 1/2 cup shallots or omit for a simpler flavor.
Garlic: Use 1 teaspoon garlic powder if fresh isn’t available.
Bay Leaves: Skip if unavailable, or add 1/2 teaspoon dried thyme for herbal flavor.
Half-and-Half: Substitute with whole milk, heavy cream, or a dairy-free alternative like coconut milk.
Parmesan: Swap with Pecorino Romano, Asiago, or nutritional yeast for vegan.
Butter: Use olive oil or a vegan butter substitute for dairy-free.
Gluten-Free: Naturally gluten-free; check broth and cheese for additives.
Herb Boost: Stir in 1 tablespoon fresh rosemary or thyme with the cream.

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Prep Your Ingredients

Finely chop 1 medium onion.
Mince 3 garlic cloves.
Measure 13 cups reduced-sodium chicken broth (12 cups for cooking, 1 cup reserved), 3 cups cornmeal, 2 teaspoons salt, 1 cup half-and-half cream, 1 cup shredded Parmesan cheese, 1/4 cup cubed butter, and 1 teaspoon pepper.
Gather 2 bay leaves and extra Parmesan for serving (if using).

Tip: Cube butter ahead to make stirring easier later.

Step 2: Combine Ingredients in Slow Cooker

Add Base Ingredients: In a greased 6-quart slow cooker, combine 12 cups chicken broth, 3 cups cornmeal, 1 finely chopped onion, 3 minced garlic cloves, 2 bay leaves, and 2 teaspoons salt.
Stir: Mix well to ensure the cornmeal is evenly distributed and no lumps form.

Tip: Whisk the cornmeal into the broth to prevent clumping.

Step 3: Cook

Cook on Low: Cover and cook on Low for 6-8 hours, until the liquid is absorbed and the polenta is creamy and smooth. Stir once or twice during cooking if possible to ensure even texture.

Tip: Check at 6 hours; some slow cookers may cook faster. The polenta should be thick but creamy.

Step 4: Finish the Polenta

Remove Bay Leaves: 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 Well: Stir until the cheese and butter are melted and the polenta is velvety.

Tip: Add the final broth gradually, stopping if the polenta is already creamy enough.

Step 5: Serve

Serve the polenta hot, spooned into bowls or as a side. Sprinkle with additional shredded Parmesan cheese if desired.