Best Slow Cooker Polenta Recipes

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SLOW-COOKER POLENTA



Slow-Cooker Polenta image

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

13 cups reduced-sodium chicken broth, divided
3 cups cornmeal
1 medium onion, finely chopped
3 garlic cloves, minced
2 bay leaves
2 teaspoons salt
1 cup half-and-half cream
1 cup shredded Parmesan cheese
1/4 cup butter, cubed
1 teaspoon pepper
Additional shredded Parmesan cheese

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.

SLOW-COOKER BEEF AND POLENTA



Slow-Cooker Beef and Polenta image

Provided by Food Network Kitchen

Categories     main-dish

Time 8h25m

Yield 4 servings

Number Of Ingredients 11

2 pounds beef chuck roast, trimmed and cut into 8 pieces
1 tablespoon Italian seasoning
Kosher salt and freshly ground pepper
8 ounces cremini mushrooms, sliced
5 cloves garlic
1 12-ounce jar pepperoncini, drained and sliced, plus 1/3 cup brine
1 14-ounce can cherry tomatoes
3/4 cup low-sodium beef broth
1 cup quick-cooking polenta
1/2 cup grated parmesan cheese
2 tablespoons unsalted butter

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

CREAMY SLOW-COOKER POLENTA WITH SAUSAGES



Creamy Slow-Cooker Polenta With Sausages image

The key to creamy polenta is a relatively high ratio of liquid to dried polenta: about five to one, instead of the more standard four to one. But the more liquid you use, the longer it will take the polenta to absorb it. That's why the best polenta is made in a slow cooker, where the dried corn can gently hydrate all day, with no stirring or worrying about clumps or molten splatters. In this recipe, the polenta is cooked with marinara (which is part of the liquid) and roasted red peppers. Then it's topped with quick-roasted sausages and sizzled capers and pepperoncini. If you are feeding spice-adverse kids, leave off the pepperoncini.

Provided by Sarah DiGregorio

Categories     sausages, vegetables, main course

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.

SLOW COOKER CHEDDAR POLENTA



Slow Cooker Cheddar Polenta image

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

7 cups hot water
2 cups polenta (not quick-cooking) or 2 cups coarse-ground yellow cornmeal
2 tablespoons extra virgin olive oil
2 teaspoons salt
1/2 teaspoon black pepper
3 cups grated extra-sharp cheddar cheese (about 12 ounces)

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

SLOW-COOKER SHORT RIBS WITH CHEESY POLENTA



Slow-Cooker Short Ribs With Cheesy Polenta image

Sounds delicious. Posted for safe-keeping. From Ladies Home Journal. Their nutritional info is VERY different from Zaar's for this recipe, I think Zaar is forgetting that there are bones in the ribs, not just 4 pounds of straight meat. LHJ version of nutrition: calories 480; total fat 14.5g; saturated fat 5.5g; cholesterol 75mg; sodium 696mg; carbohydrate 51g; fiber 7g; protein 32g;

Provided by Tee Lee

Categories     One Dish Meal

Time 9h40m

Yield 6 serving(s)

Number Of Ingredients 15

4 medium carrots, cut into 1-inch pieces
2 cups frozen pearl onions (from a 16-ounce bag)
4 garlic cloves, minced
4 lbs beef short ribs with bones
1 tablespoon vegetable oil
1 (14 1/2 ounce) can diced tomatoes
3/4 cup low sodium beef broth
1/4 cup dry red wine
1/4 cup fresh flat-leaf parsley, coarsely chopped (plus additional for garnish)
2 tablespoons cornstarch
2 tablespoons tomato paste
1 bay leaf
1 cup quick-cooking polenta
1/2 teaspoon salt
1/2 cup parmigiano-reggiano cheese, finely shredded

Steps:

  • Combine carrot, onions and garlic in a 6-quart slow cooker.
  • Rinse ribs and pat dry; season with salt and pepper.
  • Heat oil in a large, wide pot over moderately high heat until hot but not smoking.
  • Add ribs, in batches, and cook, turning, until browned on all sides, about 15 minutes.
  • Transfer, as cooked, to slow cooker.
  • Stir together tomatoes, broth, wine, parsley, cornstarch and tomato paste in a bowl; pour over ribs. Add bay leaf.
  • Cover and cook, 9 to 11 hours on LOW or 4-1/2 to 5-1/2 hours on HIGH.
  • After cooking, skim off any fat from top (discard bay leaf).
  • Combine 3-3/4 cups water, the polenta and salt in a large saucepan over moderately high heat.
  • Bring to a boil, stirring constantly.
  • Add cheese and cook, stirring constantly, until thickened, about 5 minutes.
  • Serve ribs over polenta and garnish with parsley, if desired.

Nutrition Facts : Calories 1282.3, Fat 113.9, SaturatedFat 49.1, Cholesterol 234.6, Sodium 676.4, Carbohydrate 13, Fiber 2.5, Sugar 5.2, Protein 47.4

SLOW-COOKER BEEF RAGOUT ON POLENTA



Slow-Cooker Beef Ragout on Polenta image

Come home to relish this slow-cooked beef ragout served over polenta - a perfect Italian-style dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 8h20m

Yield 5

Number Of Ingredients 7

1 medium onion, chopped (1/2 cup)
1 medium bell pepper (any color), chopped (1 cup)
2 medium carrots, chopped (1 cup)
1 lb beef stew meat, cut into 1 1/2-inch cubes
1/2 teaspoon black pepper
1 jar (14 oz) tomato pasta sauce
1 package (24 oz) polenta, cut into 10 slices

Steps:

  • Spray 4- to 6-quart slow cooker with cooking spray. In cooker, layer all ingredients in order listed, except polenta.
  • Cover; cook on Low heat setting 8 to 10 hours.
  • About 10 minutes before serving, heat polenta as directed on package. Arrange 2 warm polenta slices on each individual serving plate. Top each with about 1 cup beef mixture.

Nutrition Facts : Calories 360, Carbohydrate 41 g, Cholesterol 45 mg, Fat 1, Fiber 4 g, Protein 19 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 12 g, TransFat 0 g

SLOW COOKER RICOTTA-SPINACH POLENTA WITH TOMATO SALAD



Slow Cooker Ricotta-Spinach Polenta with Tomato Salad image

Polenta is often used as a neutral carb canvas for a rich sauce or braised meat, but here the creamy ricotta-and-spinach-enriched polenta is the centerpiece, with a simple little tomato salad on top for freshness. An egg on top is great, but optional.

Provided by Sarah DiGregorio

Categories     Slow Cooker     Cornmeal     Tomato     Spinach     Dinner     Spring     Parmesan

Yield 4 servings

Number Of Ingredients 13

1 1/2 cups polenta (not instant or quick-cooking)
2 tablespoons unsalted butter, cut into bits
Kosher salt
5 ounces baby spinach (about 5 loosely packed cups)
1 pint cherry tomatoes, halved
2 teaspoons extra-virgin olive oil, plus more for the eggs
2 teaspoons balsamic vinegar
Freshly ground black pepper
4 large eggs (optional)
1 cup grated Parmesan
1 cup whole or part-skim milk ricotta
Equipment
5- to 7-quart slow cooker

Steps:

  • Combine the polenta with 6 1/2 cups water in a 5- to 7-quart slow cooker. Add the butter and 2 teaspoons salt. Cover and cook on LOW until the polenta is thick and tender, about 6 hours.
  • With the slow cooker on LOW, stir the polenta well and then stir the spinach into the polenta in 2 batches, covering the cooker and letting the first batch wilt before adding the second, about 5 minutes per batch.
  • Meanwhile, in a medium bowl, toss together the tomatoes, oil, and vinegar. Season the tomato salad with salt and pepper.
  • Optional: Pour a thin layer of oil into a large skillet over medium-high heat and crack 4 eggs into the pan. Season the eggs with salt and pepper and cook until the whites are golden brown, lacy on the edges, and just set in the middle, and the yolks are still a little jiggly, about 3 minutes.
  • Fold the Parmesan and ricotta into the polenta. Taste and season the polenta with salt if necessary. Stir in warm water by the tablespoon if the polenta is looking too thick for your taste-keep in mind it will continue to thicken as it cools. Top bowls of the polenta with the tomato salad and, if you like, the fried eggs.

SHORT RIBS OVER CHEESY POLENTA (SLOW COOKER)



Short Ribs over Cheesy Polenta (Slow Cooker) image

From Midwest Living. I have not tried this but the recipe caught my attention because of the long cooktime - friendly for working households.

Provided by duonyte

Categories     One Dish Meal

Time 9h45m

Yield 6 serving(s)

Number Of Ingredients 17

2 1/2-3 lbs boneless beef short ribs
2 large onions, cut into thin wedges
1 cup thinly sliced carrot (2 medium)
1 medium fennel bulb, cored and cut into thin wedges
1 (14 1/2 ounce) can diced tomatoes, undrained
1 cup dry red wine
2 tablespoons quick-cooking tapioca, crushed
2 tablespoons tomato paste
1 teaspoon dried rosemary, crushed
1 teaspoon salt
1/2 teaspoon ground black pepper
4 garlic cloves, minced
2 1/2 cups water
1 cup coarse-ground yellow cornmeal
1 cup cold water
1/2 teaspoon salt
1/3 cup crumbled gorgonzola, blue cheese or 1/3 cup shredded parmesan cheese

Steps:

  • Trim fat from meat. In a 5- or 6-quart slow cooker combine onions, carrots, and fennel. Top with meat.
  • In a small bowl combine undrained tomatoes, wine, tapioca, tomato paste, dried rosemary, salt, pepper, and garlic. Pour over meat and vegetables.
  • Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours.
  • Meanwhile, prepare Cheesy Polenta. In a large saucepan bring the 2-1/2 cups water to boiling.
  • Meanwhile, in a bowl stir together cornmeal, the 1 cup cold water, and the salt. Slowly add cornmeal mixture to boiling water, stirring constantly. Cook and stir until mixture returns to boiling.
  • Reduce heat to medium low. Cook for 25 to 30 minutes or until very thick, stirring frequently and adjusting heat as necessary to maintain a very slow boil.
  • Stir in gorgonzola cheese, blue cheese, or Parmesan cheese.
  • Spoon polenta into shallow bowls. Spoon meat and vegetable mixture over polenta.

CREAMY POLENTA (SLOW COOKER)



Creamy Polenta (Slow Cooker) image

Make and share this Creamy Polenta (Slow Cooker) recipe from Food.com.

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

BASIC POLENTA (SLOW COOKER)



Basic Polenta (Slow Cooker) image

From The Italian Slow Cooker. You could add in grated cheese or herbs to the finished polenta for more flavor if desired. You could also use half broth and half water when cooking.

Provided by Brookelynne26

Categories     Grains

Time 2h

Yield 6 serving(s)

Number Of Ingredients 3

1 cup coarse ground yellow cornmeal, preferably stone-ground
1 1/2 teaspoons salt
5 cups water

Steps:

  • Stir together the cornmeal, salt, and water in a slow cooker. Cove and cook on high for 2 hours. Stir the polenta. If it seems too thick, add in a little water, milk, broth, or cream. Cook for 30 to 60 minutes more, until thick and creamy.

SLOW-COOKER ITALIAN SOFT POLENTA



Slow-Cooker Italian Soft Polenta image

Enjoy this tasty polenta made with cheese, Progresso® artichoke hearts and chicken broth. A perfect Italian side dish.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 4h40m

Yield 11

Number Of Ingredients 12

Heavy-duty plastic slow cooker liner
5 1/4 cups Progresso™ chicken broth (from two 32-oz cartons)
2 cups shredded Italian cheese blend (8 oz)
1 1/2 cups yellow cornmeal
1 teaspoon dried basil leaves, crushed
3/4 teaspoon salt
2 jars (6 oz each) Progresso™ marinated artichoke hearts, drained, coarsely chopped
1 can (12 oz) evaporated milk
3 cloves garlic, finely chopped
1 cup roasted red bell peppers (from 7-oz jar), drained, chopped
Small fresh basil leaves, if desired
Shaved Parmesan cheese, if desired

Steps:

  • Line 5- to 6-quart slow cooker with slow cooker liner; spray liner with cooking spray. In large bowl, mix broth, cheese blend, cornmeal, dried basil, salt, artichokes, milk and garlic until well blended. Pour mixture into slow cooker.
  • Cover; cook on Low heat setting 4 to 5 hours, stirring once halfway through cooking. Turn off slow cooker. Stir in roasted peppers; let stand covered 30 minutes. Stir before serving. Sprinkle individual servings with fresh basil and Parmesan cheese.

Nutrition Facts : Calories 250, Carbohydrate 24 g, Fat 1, Fiber 1 g, Protein 10 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 910 mg

SLOW-COOKER BALSAMIC CRANBERRY PULLED PORK WITH CHEESY POLENTA



Slow-Cooker Balsamic Cranberry Pulled Pork with Cheesy Polenta image

This simple yet delicious slow-cooker recipe adds tangy balsamic and cranberries to pulled pork.

Provided by Stephanie Wise

Categories     Entree

Time 4h30m

Yield 6

Number Of Ingredients 12

1 can (14 oz) whole berry cranberry sauce
1 cup chopped white onion
2 tablespoons chopped fresh rosemary leaves
2 tablespoons chopped fresh thyme leaves
2 tablespoons balsamic vinegar
1 teaspoon garlic powder
2 teaspoons salt
2 to 3 lb boneless pork shoulder
3 cups Progresso™ chicken broth (from 32-oz carton) or water
Dash of salt
1 cup instant polenta
1/3 cup grated Parmesan cheese

Steps:

  • Spray slow cooker with cooking spray.
  • In slow cooker, mix cranberry sauce, onion, rosemary, thyme, balsamic vinegar and garlic powder. Sprinkle salt all over pork shoulder; place pork on top of mixture in slow cooker.
  • Cover and cook on High heat setting 4 to 5 hours or until pork is tender and cooked through. Shred pork with 2 forks.
  • Meanwhile, make the polenta: In 2-quart saucepan, heat broth and salt to boiling. Stir in polenta. Reduce heat to medium-low and cook, stirring occasionally, about 5 minutes or until thickened. Remove from heat. Cover and let stand 5 minutes. Stir in Parmesan cheese.
  • Serve shredded pork and its juices over polenta in shallow bowls.

Nutrition Facts : ServingSize 1 Serving

SLOW COOKER POLENTA



SLOW COOKER POLENTA image

Number Of Ingredients 11

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.

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