Slow cooker polentaBy Chatelaine
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3 hrs 45 min
Make the best kind of comfort food with this slow cooker polenta recipe. Flavoured with parmesan and truffle oil, the dish pairs perfectly with roasted tomatoes.
- 8 cups milk
- 1 1/3 cups cornmeal
- 3 tbsp butter
- 1/2 tsp salt
- 1 cup finely grated parmesan
- 3 tbsp best-quality truffle oil , optional
- SPRAY slow cooker insert with oil.
- STIR milk with cornmeal, butter and salt in insert. Cover and cook on high, whisking well around sides of insert every hour until creamy but loose, about 3 1/2 hours. Keep polenta on warming function until ready to serve. Just before serving, transfer insert to a rack. Stir in Cheese, then scrape polenta onto a serving platter. Drizzle with truffle oil.
Our slow cooker recipes are developed with a 7 quart slow cooker.
Nutrition (per serving)
- 20 g,
- 44 g,
- 18 g,
- 1 g,
- 642 mg.
- Excellent source of
- vitamin B12