Slow Cooker Polenta
This slow cooker Polenta is creamy, hardy and delicious! You can always make instant polenta but this course polenta is just more satisfying and a bit more authentic.
Polenta is a comfort food for me. The creaminess and warmth the polenta provides makes me happy and sometimes a bit sleepy. I can live off of polenta for breakfast lunch and dinner, that’s how much I love it. What I don’t like is how long I have to stand over it stirring for it to cook well, so here is the alternative to that. I set it to cook in the slow cooker and in a few hours its ready, just in time for dinner. A instant polenta made from fine ground corn meal gets done quickly but it’s just not the same experience. The soft gritty texture of the slow cooking polenta is what makes this slow cooker polenta so great.
What Can I Eat Polenta With?
• Marinara Sauce This is the easiest option to top some polenta with and it’s simply delicious!
• Mushroom Ragout A nice mushroom ragout is a perfect pairing for polenta because of the delicious savoriness that the mushrooms bring to the plate.
• Brown Gravy Not very traditional or common as a polenta pairing but I had some gravy lingering around one day and paired it with polenta and it was delicious. Now I make polenta with mushroom gravy all the time and the kids love it!
• Fries This is not a topping, however if you spread freshly made polenta onto a baking sheet and allow it to completely cool, you end up with a nice firm polenta that you can cut into. You can cut it into fries, or cute little shapes for the little ones!
Slow Cooker Polenta
- Slow cooker
- 1 cup polenta or yellow course cornmeal
- 3 cup vegetable stock
- 1/2 tsp salt if needed
- 1/2 cup unsweetened almond milk or 1/2 cup non dairy cream cheese for creaminess
- 1/4 cup vegan cheese optional
- Add polenta, vegetable stock, and salt into slow cooker, cover and cook on low for 4 hours.
- After the 4 hours, add in milk or cream cheese, cover and cook for another 15-20 minutes.
- Top with anything you would like. These taste amazing with my vegan meatballs, or you can aslo use a mushroom ragu. All that is left to do now is ENJOY!