**Polenta in Crock Pot: A Creamy and Versatile Dish Made Easy**
Polenta is a versatile dish made from cornmeal that can be enjoyed in a variety of ways. From creamy polenta to polenta cakes and even polenta pizza crust, the possibilities are endless. With the help of a crock pot, making polenta is a breeze. Simply combine the ingredients, set it, and let the slow cooker do the rest. In this article, we'll introduce you to a collection of delectable polenta recipes that showcase its versatility and ease of preparation. From classic creamy polenta to unique takes on this classic dish, you'll find a recipe that suits your taste and preferences. Get ready to savor the creamy goodness of polenta, made effortlessly in your crock pot.
SLOW-COOKER POLENTA
This Italian classic is so simple to make, you can now make it any night of the week. -Elisabeth Matelski, Boston, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 6h10m
Yield 12 servings
Number Of Ingredients 11
Steps:
- 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 : Calories 255 calories, Fat 8g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 1168mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 2g fiber), Protein 9g protein.
CREAMY POLENTA
Provided by Melissa d'Arabian : Food Network
Time 2h30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- 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.
SLOW-COOKER BEEF AND POLENTA
Provided by Food Network Kitchen
Categories main-dish
Time 8h25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Toss the beef with the Italian seasoning, 1/2 teaspoon salt and a few grinds of pepper. Scatter the mushrooms and garlic in a 6- to 8-quart slow cooker; top with the beef. Add the pepperoncini, brine, tomatoes and beef broth. Cover and cook on low until the beef is tender, 8 hours.
- Uncover the slow cooker and let stand 5 minutes. Spoon off any fat from the top and discard. Shred the beef with 2 forks.
- Meanwhile, cook the polenta as the label directs. Remove from the heat and stir in the parmesan and butter until smooth; season with salt and pepper. Divide among bowls and top with the beef mixture.
Nutrition Facts : Calories 580, Fat 18 grams, SaturatedFat 9 grams, Cholesterol 157 milligrams, Sodium 1384 milligrams, Carbohydrate 46 grams, Fiber 3 grams, Protein 52 grams, Sugar 5 grams
CROCK POT POLENTA
I love polenta. Like it fried with maple syrup for breakfast. Like it with lemon pepper & a bit of butter, oh I could go on and on. But making it on the stove top was always plop plop burn burn, this way I'm safe.
Provided by L DJ3309
Categories Grains
Time 9h5m
Yield 3-4 loaves, 36 serving(s)
Number Of Ingredients 5
Steps:
- In large bowl combine cornmeal and 2 cups cold water.
- Pour 8 cups boiling water into 4 qt crock pot add salt and butter. When butter melts carefully add wet cornmeal stirring.
- Cover and cook on low for 6 to 9 hours (3 to 4 hours on high), stirring occasionally.
- Transfer polenta mixture to greased loaf pans. Chill til cold and firm. Remove from pans.
- Wrap individual loaves in foil or slice for desired recipes and carefully place in large freezer bags; 1 layer per bag. Stack bags after frozen. Makes 3 - 4 loaves depending on pan size.
Nutrition Facts : Calories 66, Fat 2.4, SaturatedFat 1.3, Cholesterol 5.1, Sodium 278.1, Carbohydrate 10.4, Fiber 1, Sugar 0.1, Protein 1.1
POLENTA (IN CROCK POT) RECIPE
Provided by L84supper
Number Of Ingredients 5
Steps:
- Put cornmeal into slow cooker & stir in salt & pepper to tast. Tur slow cooker on. Put milk & water in a saucepan and bring to a boil. Stir the liquid into the cornmeal. Cook for 2 hours on high, or 3-4 hours on low, until liquid is absorbed and polenta is creamy. Stir in the cheese. Serve soft or cool, slice & fry on griddle.
SLOW COOKER CHEDDAR POLENTA
An easy and delicious breakfast, lunch, or dinner! Add a little pinch of cayenne for a kick! From the Cabot cheese folks!
Provided by Sharon123
Categories Cheese
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix water, polenta, olive oil, salt and pepper in slow cooker; whisk until well blended. Add cheddar cheese and whisk again.
- Cover and cook on high setting for about 2 hours, or until liquid is mostly absorbed. Stir together well (polenta should have consistency of thick cooked cereal).
- If not serving right away, pour onto buttered baking sheet with sides, spreading into an even layer; cover with plastic wrap and let cool. When ready to serve, cut into rectangles and sauté in nonstick skillet with olive oil until golden on both sides.
Nutrition Facts : Calories 340.1, Fat 20.9, SaturatedFat 11.1, Cholesterol 52, Sodium 900.3, Carbohydrate 24.2, Fiber 2.3, Sugar 0.5, Protein 14.8
Tips:
- Use the right polenta: Coarse polenta (sometimes called "cornmeal") will give you a creamier texture, while fine polenta will give you a firmer texture. For the best results, use a combination of both.
- Season the polenta well: Polenta is a blank canvas, so don't be afraid to season it with your favorite herbs and spices. Salt and pepper are a must, but you can also add garlic powder, onion powder, paprika, chili powder, or cayenne pepper.
- Cook the polenta slowly: Polenta takes time to cook, so be patient. Cook it over low heat for at least 30 minutes, stirring occasionally. This will allow the polenta to develop a rich, creamy flavor.
- Don't add too much liquid: Polenta is a thick porridge, so you don't need to add a lot of liquid. Start with 4 cups of liquid for every 1 cup of polenta, and then add more as needed to achieve the desired consistency.
- Stir the polenta frequently: This will help to prevent the polenta from sticking to the bottom of the pot and burning.
- Let the polenta rest before serving: This will allow the polenta to firm up and develop a more flavorful crust.
Conclusion:
Polenta is a delicious and versatile dish that can be served as a main course, side dish, or even dessert. It's easy to make in a crock pot, and there are endless possibilities for flavoring it. So next time you're looking for a hearty and satisfying meal, give polenta a try!
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