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.
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
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.
BASIC POLENTA (SLOW COOKER)
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
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.
CREAMY SLOW-COOKER POLENTA WITH SAUSAGES
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
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
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
HOW TO MAKE PERFECT POLENTA
Polenta is nothing more than coarsely ground cornmeal. The classic ratio is 1 part polenta to 4 parts water, but I like to measure the polenta just a little scant of a full cup. I often use chicken broth instead of water. It's a perfect base for any kind of saucy meat or mushroom ragout.
Provided by Chef John
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 55m
Yield 4
Number Of Ingredients 5
Steps:
- Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps.
- Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender.
- Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts; mix 1/2 cup Parmigiano-Reggiano cheese into polenta until cheese has melted. Cover and let stand 5 minutes to thicken; stir and taste for salt before transferring to a serving bowl. Top polenta with remaining 1 tablespoon butter and about 1 tablespoon freshly grated Parmigiano-Reggiano cheese for garnish.
Nutrition Facts : Calories 291.2 calories, Carbohydrate 31 g, Cholesterol 33.4 mg, Fat 14.7 g, Fiber 2.7 g, Protein 9.2 g, SaturatedFat 8.2 g, Sodium 1186.1 mg, Sugar 2 g
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