Best Creamy Polenta Slow Cooker Recipes

Creamy Slow-Cooker Polenta With Sausages image

Provided by Sarah DiGregorio

Time 6h5m

Yield 6 servings

Number Of Ingredients 12

2 cups dried polenta (not quick-cooking)
1 (12-ounce) jar roasted red peppers, drained and chopped
1 (32-ounce) jar good-quality marinara sauce
5 garlic cloves, smashed and chopped
2 tablespoons olive oil, plus more for the sausages
Leaves from 2 sprigs fresh oregano or 1/2 teaspoon dried oregano
1 teaspoon garlic powder
Kosher salt
6 raw hot or sweet Italian sausages (pork, turkey, chicken or vegan)
1 (3.5-ounce) jar capers, drained
1/3 cup drained, pickled sliced pepperoncini, banana peppers or cherry peppers
3/4 cup finely grated Parmesan, plus more for serving

Steps:

Whisk together the polenta, roasted red peppers, marinara, garlic, olive oil, oregano, garlic powder and 1 teaspoon salt in a 6- to 8-quart slow cooker. Whisk in 5 1/2 cups of water. Cook on low for 6 hours. (The polenta will keep very well on warm.)
About 10 or 15 minutes before you want to eat, heat the oven to 450 degrees. Lightly coat an oven-safe skillet with olive oil, and roast the sausages in the skillet in the oven until sizzling and browned, about 10 minutes. Remove the skillet and put it over medium-high heat on the stovetop. Add a little more oil if the pan is relatively dry. Add the capers and pepperoncini to the hot skillet with the sausages, and let the capers pop, 1 or 2 minutes. Turn off the heat.
Stir the Parmesan into the polenta. The polenta will continue to firm up as it cools; stir in a few tablespoons of water if you would like it to be looser. Serve the polenta in shallow bowls topped with sausages, capers and pepperoncini. Pass more Parmesan at the table.

Creamy Polenta (Slow Cooker) image

Provided by pedspeech

Categories < 4 Hours

Time 2h5m

Yield 4 serving(s)

Number Of Ingredients 7

vegetable oil 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)
salt and pepper
1/2 cup grated parmesan cheese

Steps:

Spray insert of slow cooker with cooking spray and preheat on high.
In a medium saucepan, add milk, one cup half and half, 1 Tbsp butter, and polenta. Season and bring to a boil over medium high heat, whisking constantly. Boil for 2-3 minutes.
Pour the mixture into the slow cooker and cook for two hours, stirring once or twice per hour.
When ready to serve, whisk in the remaining half and half, butter, and Parmesan cheese.

Nutrition Facts : Calories 285.4, Fat 21.2, SaturatedFat 13, Cholesterol 64.6, Sodium 308.3, Carbohydrate 14.6, Fiber 0.7, Sugar 0.3, Protein 10.1