Melissa’s Creamy Crock Pot Polenta

Tomorrow is Thanksgiving here in the States.  It’s going to be an especially challenging day for me.  A day that will require me to remember to Be Brave.  But it’s a day that celebrates gratitude.  And despite all of the ups and downs of the year, or maybe because of them, I am acutely aware of the bounty that I have been given.

I hope that your Thanksgiving finds you surrounded by those that matter to you.  Those that are close to your heart.  And that you cook, and share, something that warms you.

Creamy Crock Pot Polenta

Adapted from Melissa d’Arabian

BAH Note: Do yourself a favor and make a double batch of this polenta.  The first time I made it, I only made a single batch.  And as soon as dinner was over and the crock pot was empty I wished I had more.  I brought back a bag of course stone ground white grits from our trip to Georgia thinking I would love substituting them for the cornmeal.  I was wrong.  It took more than 4 hours for those damned grits to cook into a soft pudding and I didn’t like their texture nearly as much as the supermarket cornmeal.

  • 1 cup milk
  • 1 1/3 cup half and half
  • 2 tablespoons butter, divided
  • 1/3 cup cornmeal
  • 1/2 cup grated parmesan (optional)

Lightly coat the insert of your crock pot with cooking spray, or a thin film of canola oil, and turn your crockpot to high.

Combine the milk, 1 cup half and half, 1 tablespoon butter, cornmeal, and a pinch of kosher salt in a medium saucepan.  Bring to a boil over medium high heat, stirring constantly, and boil for 2 – 3 minutes.

Pour the mixture into the crock pot, cover, and cook on high for two hours or until the cornmeal has softened and the mixture has thickened into a soft, loose pudding.  Once or twice per hour, stir the mixture.  Just before serving, whisk in the remaining half and half, butter, and parmesan (if using).  Taste for seasoning and add kosher salt to taste.

{printable recipe}

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13 Responses to Melissa’s Creamy Crock Pot Polenta

  1. JenniferA says:

    Interesting. Do you find the end result much different from cooking it through on the stovetop?

    Happy Thanksgiving, buddy. ((hugs!))

    • Wendi says:

      I can’t remember the last time I made it on the stove but I would say that the crock pot polenta is super creamy and loose. It is almost pudding like…and I mean that in a good way.

      Sent from my iPad

  2. And the leftovers of polenta are beautiful tomorrow morning fried in a (grill-) pan with some butter and sprinkled with some sugar or grated cheese…

    • Wendi says:

      The creamy polenta doesn’t lend itself very well to frying or grilling the leftovers. But I agree that’s a great way to enjoy polenta cooked on the stove.

  3. Lan says:

    i sure do like polenta and making it easy by putting it in the crockpot is so genius. i would have to figure out a dairy free option tho.

    enjoy yourself this turkey break Sweet Wendi. breathe. smile. and just be.

    • Wendi says:

      Lan, I imagine you could use plain soy milk to make a dairy free version. It really is sinfully delicious.

      Your friendship has been a bright spot this year. Thank you for that.

      ________________________________

  4. Wendi, I hope you and the Mistah have a lovely thanksgiving. I know it will be a hard one, but know that there are many people that care for you out there!

  5. Jenna says:

    Happy Thanksgiving Wendi! Thanks for sharing not just recipes here but also your heart.

  6. Papa Guy says:

    That’s cause Grits is Grits….. I have a wonderful recipe for Texas Grits, with green chilis and cheese if you would like..(it was my Grandmothers)
    Here’s hoping you and yours had a wonderful Thanksgiving……..

    • Wendi says:

      I’m thinking maybe grits and I aren’t destined to become friends. At least not the ones I brought back from Georgia anyway.

      ________________________________

  7. Pingback: Not Martha’s Blueberry Cobbler In A Jar | Bon Appetit Hon

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