Crock Pot Polenta Recipes

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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



Slow-Cooker Polenta image

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.

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

SLOW-COOKER BEEF AND POLENTA

Provided by Food Network Kitchen

Categories     main-dish

Time 8h25m

Yield 4 servings

Number Of Ingredients 11



Slow-Cooker Beef and Polenta image

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

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

CREAMY POLENTA

Provided by Melissa d'Arabian : Food Network

Time 2h30m

Yield 4 servings

Number Of Ingredients 7



Creamy Polenta image

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.

Vegetable 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
Kosher salt and freshly ground black pepper
1/2 cup grated Parmesan

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



How to Make Perfect Polenta image

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

4 cups water
1 teaspoon fine salt
1 cup polenta
3 tablespoons butter, divided
½ cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish

PORK RAGù OVER CREAMY POLENTA

Leftover sauce? Bring a pot of water to boil: It's pasta night.

Provided by Alison Roman

Categories     Bon Appétit

Yield 8 Servings

Number Of Ingredients 21



Pork Ragù Over Creamy Polenta image

Steps:

  • Pork:
  • Season pork with salt and pepper. Heat oil in a large heavy pot over medium. Cook pork, turning often, until evenly browned, 10-12 minutes. Transfer to a platter and pour off pan drippings.
  • Wipe out any burned bits from pot, but leave the golden-brown pieces (doing this will keep the finished sauce from tasting bitter). Add onion and garlic to pot and cook, stirring occasionally, until onion is starting to brown and caramelize, 12-15 minutes. Add tomato paste and cook, stirring occasionally, until slightly darkened in color, 5-8 minutes.
  • Add wine and cook, scraping up any browned bits, until reduced by about half, 5-8 minutes.
  • Add tomatoes, crushing with your hands as you go, then add thyme, rosemary, and bay leaves; stir in 2 cups water. Add pork with any juices accumulated on the platter; season with salt and pepper.
  • Bring liquid to a boil, then reduce heat and simmer, partially covered, until pork is falling-apart tender, sauce is thickened (it will be thicker than a typical pasta sauce), and flavors have melded, 2 1/2-3 hours.
  • Using 2 forks, break up pork into pieces or shred it (your choice!); taste and season with salt and pepper.
  • Do ahead: Pork can be cooked 5 days ahead. Let cool; cover and chill in sauce.
  • Polenta and assembly:
  • Bring 6 cups salted water to a boil in a large pot. Whisking constantly, gradually add polenta; reduce heat to medium-low.
  • Cook, whisking often, until polenta is tender and creamy, 20-25 minutes (if polenta becomes too thick too soon, loosen mixture by adding more water and continue cooking). Add butter and 1/2 cup Parmesan to polenta and whisk until melted; season with salt and pepper.
  • Spoon polenta into bowls or onto a platter and top with pork. Scatter parsley and more Parmesan over top and drizzle with oil.

Pork:
3 pounds skinless, boneless pork shoulder (Boston butt), cut into 3 pieces
Kosher salt, freshly ground pepper
freshly
1 tablespoon vegetable oil
1 large onion, finely chopped
6 garlic cloves, finely chopped
2 tablespoons tomato paste
1/2 cup full-bodied red wine
1 28-ounce can whole peeled tomatoes
4 sprigs thyme
2 sprigs rosemary
2 bay leaves
Polenta and assembly:
Kosher salt
1 1/2 cups coarse polenta (not quickcooking)
1/4 cup unsalted butter
1/2 cup grated Parmesan (from about 2 ounces), plus more for serving
Freshly ground black pepper
1/2 cup chopped fresh parsley
Olive oil (for drizzling)

CREAMY POLENTA

Cooking the polenta covered allows condensation to build up, which eliminates the need for constant stirring. And you can still count on the creamy consistency you've come to expect from this dish.

Provided by Marcella Hazan

Categories     Side     Vegetarian     Kid-Friendly     Fall     Winter     Hominy/Cornmeal/Masa     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 4 servings

Number Of Ingredients 4



Creamy Polenta image

Steps:

  • Bring water and salt to a boil in a 3-quart heavy saucepan, then add polenta in a thin stream, whisking. Cook over moderate heat, whisking, 2 minutes. Reduce heat to low and cover pan, then cook at a bare simmer, stirring with a long-handled spoon for 1 minute after every 10 minutes of cooking, 45 minutes total. Remove from heat and whisk in butter until incorporated.
  • Serve polenta warm.

4 cups water
1 teaspoon salt
1 cup polenta (not quick-cooking) or yellow cornmeal (5 ounces)
2 tablespoons unsalted butter

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



Crock Pot Polenta image

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

4 cups cornmeal
2 cups cold water
8 cups boiling water
4 teaspoons salt
6 tablespoons butter

POLENTA (IN CROCK POT) RECIPE

Provided by L84supper

Number Of Ingredients 5



Polenta (in crock pot) Recipe image

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.

2 cups cornmeal (med. to coarse)
salt & pepper
2 cups milk
2 cups water
1 cup grated Parmesan sheese

CROCK POT METHOD FOR POLENTA GRITS OR MUSH

Make and share this Crock Pot Method for Polenta Grits or Mush recipe from Food.com.

Provided by Vino Girl

Categories     Breakfast

Time 8h10m

Yield 8 serving(s)

Number Of Ingredients 5



Crock Pot Method for Polenta Grits or Mush image

Steps:

  • Spray the crock pot with cooking spray.
  • Turn heat on HIGH.
  • Add the liquid (use 8 cups for coarse ground cornmeal, 7 for finer grinds), salt, and cornmeal; stir well.
  • Cover and cook for 1 hour on HIGH.
  • Stir well and turn heat to LOW.
  • Cover and stir occasionally.
  • Cook for 6-9 hours on LOW until tender and very thick.

Nutrition Facts : Calories 110.4, Fat 1.1, SaturatedFat 0.1, Sodium 452.9, Carbohydrate 23.4, Fiber 2.2, Sugar 0.2, Protein 2.5

7 -8 cups soymilk or 7 -8 cups vegetable broth
1 1/2-2 1/2 teaspoons salt, to taste
2 cups cornmeal
1 teaspoon butter (optional) or 1 teaspoon olive oil (optional)
cooking spray

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