POLENTA NELLA SLOW COOKER



Slow-Cooker Monday: Polenta

Jun 14, 2010

Throw this polenta in the slow-cooker early in the day, then around dinnertime grill some skewers or saute some vegetables or mushrooms to go on top. This recipe, fromNot Your Mother's Slow Cooker Cookbook, makes a massive amount of polenta that is terrific the next day if you spread it out in a pan to firm up and then broil or brown on the stovetop with some cheese sprinkled on top.

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For this simple slow-cooker recipe, read on:

First you put 7 1/2 cups water in your slow cooker, then pour in 1 1/2 cups coarse cornmeal or polenta (slowly to prevent clumping). Add a teaspoon salt, then whisk and set the cooker to high to get things started.

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It doesn't look like much and will seem waaaay too watery, but don't worry. The cornmeal is going to be able to absorb all of that, believe it or not.

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After an hour I turned the slow cooker to low and gave the mixture a stir. You can see that it's still very liquidy, but that's OK; it has 5 more hours to go.

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You can see that it still has a lot of texture, which is nice. Often polenta reminds me of baby food, but the texture saves it here. I stirred in lots of Cheddar cheese (about 2 shredded cups) and butter, then served with sauteed broccoli.






Video: Easy Slow Cooker Polenta | Vegan Crockpot

Slow-Cooker Monday: Polenta
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Date: 03.12.2018, 15:43 / Views: 75354