Slow-Cooker Polenta

Name: Slow-Cooker Polenta
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Yield: 12 servings (1 cup each).
Cuisine: Asian Appetizers, Asian Side Dishes, Indian Recipes, Italian Recipes, Italian Side Dishes
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

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

Directions

In a 6-qt. slow cooker, combine 12 cups broth, cornmeal, onion, garlic, bay leaves and salt. Cook, covered, on low until liquid is absorbed and polenta is creamy, 6-8 hours. Remove bay leaves. Stir in cream, cheese, butter, pepper and remaining broth. If desired, serve with additional cheese.