SLOW COOKER POLENTA

SLOW COOKER POLENTA image

Number Of Ingredients 11

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Polenta in a Crock Pot or Slow Cooker
Makes 12 to 16 servings
3 cups polenta, as fresh as possible (see Note below)
1 tablespoon kosher salt, plus more to taste
6 tablespoons butter, preferably organic
8 ounces grated cheese, Vella Dry Jack, Parmigiano-Reggiano or Pecorino-Romano or a mixture of these
-- Black pepper, freshly ground
-- Toppings of choice (see sidebar, this page)
Pour 12 cups of water into a Crock Pot or slow cooker and set the control to high. Pour in the polenta, whisking to encourage the grains to separate. Add the salt and cover with the lid.
Give the polenta a quick stir every 15 minutes or so until it begins to thicken, which will take about an hour and a half, possibly two. Reduce the heat to low and cook for 4 to 5 hours, stirring now and then if you think of it. When the polenta is tender and creamy, reset the heat to warm and hold for up to 10 hours. If at any point the polenta seems too thick, thin it with a little water.
To serve, reset the heat to low, stir in the butter and cheese, correct for salt and season with several turns of black pepper.

Steps:

Polenta in a Crock Pot or Slow Cooker Makes 12 to 16 servings 3 cups polenta, as fresh as possible (see Note below) 1 tablespoon kosher salt, plus more to taste 6 tablespoons butter, preferably organic 8 ounces grated cheese, Vella Dry Jack, Parmigiano-Reggiano or Pecorino-Romano or a mixture of these -- Black pepper, freshly ground -- Toppings of choice (see sidebar, this page) Pour 12 cups of water into a Crock Pot or slow cooker and set the control to high. Pour in the polenta, whisking to encourage the grains to separate. Add the salt and cover with the lid. Give the polenta a quick stir every 15 minutes or so until it begins to thicken, which will take about an hour and a half, possibly two. Reduce the heat to low and cook for 4 to 5 hours, stirring now and then if you think of it. When the polenta is tender and creamy, reset the heat to warm and hold for up to 10 hours. If at any point the polenta seems too thick, thin it with a little water. To serve, reset the heat to low, stir in the butter and cheese, correct for salt and season with several turns of black pepper.