Taste of Home
Slow-Cooker Polenta
TOTAL TIME: Prep: 10 min. Cook: 6 hours
YIELD: 12 servings
This Italian classic is so simple to make, you can now make it any night of the week. —Elisabeth Matelski, Boston, Massachusetts
Ingredients
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13 cups reduced-sodium chicken broth, divided
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3 cups cornmeal
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1 medium onion, finely chopped
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3 garlic cloves, minced
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2 bay leaves
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2 teaspoons salt
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1 cup half-and-half cream
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1 cup shredded Parmesan cheese
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1/4 cup butter, cubed
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1 teaspoon pepper
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Additional shredded Parmesan cheese
Directions
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1.
In a 6-qt. slow cooker, combine 12 cups broth, cornmeal, onion, garlic, bay leaves and salt. Cook, covered, on low 6-8 hours, until liquid is absorbed and polenta is creamy. Remove bay leaves. Stir in cream, cheese, butter, pepper and remaining broth. If desired, serve with additional cheese.
Nutrition Facts
1 cup: 255 calories, 8g fat (5g saturated fat), 25mg cholesterol, 1168mg sodium, 34g carbohydrate (3g sugars, 2g fiber), 9g protein.
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