Slow-Cooker Polenta
This Italian classic is so simple to make, you can now make it any night of the week. —Elisabeth Matelski, Boston, Massachusetts
Ingredients
- 13 cups reduced-sodium chicken broth, divided
- 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
- Additional shredded Parmesan cheese
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