Description
A warm and comforting creamy polenta made effortless in a slow cooker, infused with parmesan for an elevated meal experience.
Ingredients
- 1 cup coarse cornmeal
- 4 cups water
- 1 cup milk
- 1 teaspoon salt
- 1 cup grated parmesan cheese
Instructions
- Combine cornmeal, water, milk, and salt in the slow cooker.
- Cook on low for 4 hours, stirring occasionally.
- About 10 minutes before serving, stir in the parmesan cheese until melted and creamy.
- Serve warm, topped with your choice of garnishes.
Notes
For a creamier texture, substitute some water with broth or cream. Store leftovers in an airtight container for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 240 minutes
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: Italian