Slow-Cooker Polenta
Have you ever made polenta in a slow cooker, that veritable old crockpot? I was skeptical, too. Bruce had done it before--when I wasn't looking, no doubt. Yes, I'd eaten it. But I still thought it was complete hoakum.
I'm now a convert. I doubt I'd make it any other way. All that stirring? Really? What am I trying to do, impress someone?
This is going to be a short post--because it's all so easy. Let's get to it.
First, you need good polenta: coarse, whole-grain, gorgeous stuff. We use Anson Mills Polenta Integrale. In fact, Bruce buys it in ten-pound sacks. I kid you not. That boy's a sucker for big-quantity deals. I'll tell you about our supply of barley flakes someday. Suffice it to say, I'll never want for barley flakes. Or be irregular.
Anyway, he keeps the sack of polenta in the chest freezer downstairs. The stuff's decidedly corn-ish, a big flavor of sweet balanced by earthiness. If you're interested, you can check it out here. Split the big sack with a couple of friends. Or buy the smaller quantity in saner moments.
To make the polenta, mix 1 cup (6 ounces or 170 grams) and 3 cups (700 ml) water or vegetable broth in a 5- to 6-quart (4 3/4- to 5 2/3-liter) slow cooker. Put the lid on and set the thing on high for 1 hour 20 minutes.
Unfortunately, ours won't time out that low. Two hours is the lowest. So Bruce sets it at the two-hour mark and then sets a timer elsewhere.
While it cooks, stir the polenta in the slow cooker about three times, maybe once every 20 minutes or so. Start checking it after 1 hour. It takes various times based on its residual moisture content from ambient humidity and the like. It'll be done somewhere between 1 hour 10 minutes and 1 hour 30 minutes.
Soon enough, it's done. Stir in some grated cheese, or a little butter, or a touch of cream--or all three. And a little salt and pepper while you're at it. Dinner's probably about ready, too.
OK, I'm sold. Sure, I still might stir up an old-fashioned batch some day. Just to impress company, most likely. But probably not.
Mark Scarbrough | Posted on Wednesday, June 15, 2011 at 3:18PM
Reader Comments (7)
Mark, were you peaking in my kitchen over the weekend? I made polenta in my slow cooker too. Mine was more a creamy, cheesy, butter version. After the first delicious bite I was kicking myself for not doubling or tripling the recipe.
Are you kidding me? I love polenta and the only thing that could make it better is making it easier. Awesome. I will DEFINITELY be trying this out. Thanks so much for sharing.
I don't have a slow cooker, but my friends who do always rave about how great it is for polenta. Definitely saves on all that time, stirring and stirring at the stove. I've actually made polenta in a rice cooker before. That also works really well. ;)
Mark, I think you might be my Savior (yet again). I love polenta but it's not as much that I am lazy is that I can't commit to just stirring that long period of time. Or I try to stir but then I think I can reach across the kitchen or chop with my other hand and well, it's never pretty. Will definitely be trying this sometime soon!
And who needs to know it was made in the slow cooker?! Homemade polenta is always impressive. :)
Oooh yum. That polenta looks fantastic- and easy, too! I'll be trying this soon- thank you for the post!
Oh, this is the best! I've long used a fantastic recipe for cheesy polenta, published in the Houston Fine Arts cookbook a number of years back, but it calls for BAKING the pot of polenta ..... in the OVEN!!! I have never made that dish without getting a serious burn on the palm of my hand, for instinctively grabbing the (extremely hot) handle of the pot. I so hope this turns out as well, without the added aroma of burnt flesh!!
Thanks, Karen! It really does do the trick. I can't wait to hear how yours turns out. Remember: you can gussy it up with cheese and cream and whatever when you're done!
M.