| Level: | Easy |
| Total: | 2 hr 30 min |
| Prep: | 15 min |
| Cook: | 2 hr 15 min |
| Yield: | 4 servings |
Ingredients
- Vegetable cooking spray
- 1 cup milk
- 1 1/3 cups half-and-half, divided
- 2 tablespoons butter, divided
- 1/3 cup coarse polenta, or corn grits
- Kosher salt and freshly ground black pepper
- 1/2 cup grated Parmesan
Instructions
- Spray the insert of a slow cooker with cooking spray (for easier clean up) and preheat on high.
- In a medium saucepan, add the milk, 1 cup half-and-half, 1 tablespoon butter, and polenta. Season with salt and bring to a boil over medium-high heat, whisking constantly to keep the mixture lump-free. Boil for 2 to 3 minutes. Pour the mixture into the slow cooker and cook on high for 2 hours, stirring once or twice per hour. Once you are ready to serve, open the slow cooker and whisk in the remaining 1 tablespoon butter, remaining 1/3 cup half-and-half, and Parmesan.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 316 |
| Total Fat | 22 g |
| Saturated Fat | 13 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 1 g |
| Sugar | 7 g |
| Protein | 12 g |
| Cholesterol | 62 mg |
| Sodium | 421 mg |
Reviews
I’ve NEVER liked Polenta until I tried this one. I loved it and will never make another recipe. It is so creamy, I made slow cooked braised short ribs to go with it. I should had doubled the recipe, didn’t have leftovers for the next day.
Best, easiest, creamiest polenta ever! Will always use the pressure cooker from now on.
I made this recipe for Christmas Eve to serve with braised short ribs. I tripled the recipe, followed the directions, and ended up with the best polenta I’ve ever made. Super say and delicious!
I just made this recipe. I was out of milk but had 1/2 and 1/2 and substituted buttermilk for the milk. After reading the reviews I also put my crockpot on low. This polenta was delicious! I served it covered with roasted vegetables. I can’t wait to serve it to my husband tonight for dinner!
Delicious! I doubled the recipe. I put this in my slow cooker on low and left the house for two hours. It came out perfect!
Fabulous recipe. It worked perfectly the first time making it according to the recipe. It is much too rich for an everyday dinner at our house, so the second time I made it I replaced all the liquid with almond milk and cut the butter by 3/4 and it still came out wonderfully creamy. Both times I tripled the recipe and made in a large slow cooker.
Easy and delicious.
only 1/3 cup of corn leaves low yield. Mixture barely covers the bottom of medium large crock pot.
Wow, great recipe!! The family loved it! I doubled the recipe and cooked it on low for two hours, them kept on warm until dinner was ready. Served with Ribeye’s and sautéed mushrooms.
This was good, but not WOW. I made it on the stove – it’s just as easy and you don’t have to dirty the crockpot. If you’ve already dirtied one pan on the stove, just finish it up in that pan, rather than dirtying another one! But, other than that, I followed the recipe to the T. For my personal taste, this was almost too creamy and (I can’t believe that I’m going to say this!) it almost had too much parmesan (maybe because I used good strong parm that I grated myself instead of the cheap stuff)? I think I’ll stick with my regular polenta recipe.