Dreamy Polenta

Total Time

Prep: 10 min. Cook: 5 hours


12 servings

Updated: Aug. 25, 2023
I grew up eating polenta, so it’s a must at my holiday gatherings. Traditional recipes require constant stirring, but using my handy slow cooker allows me to turn my attention to the lineup of other foods on my spread. —Ann Voccola, Milford, Connecticut


  • 1 tablespoon butter
  • 5 cups whole milk
  • 4 cups half-and-half cream
  • 12 tablespoons butter, cubed, divided
  • 2 cups yellow cornmeal
  • 3/4 teaspoon salt
  • 1/2 teaspoon minced fresh rosemary
  • 1/4 teaspoon pepper
  • 2 cups shredded Asiago cheese


  1. Generously grease a 5-qt. slow cooker with 1 tablespoon butter. Add milk, cream, 6 tablespoons cubed butter, cornmeal, salt, rosemary and pepper; stir to combine.
  2. Cook, covered, on low 5-6 hours or until polenta is thickened, whisking every hour. Just before serving, whisk again; stir in cheese and remaining 6 Tbsp. cubed butter. Garnish with additional rosemary if desired.

Nutrition Facts

3/4 cup: 444 calories, 29g fat (18g saturated fat), 100mg cholesterol, 379mg sodium, 29g carbohydrate (9g sugars, 1g fiber), 13g protein.