Slow-Cooker Monday: Polenta
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.
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.
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.
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.
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
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