Creamy Crockpot Polenta
Rich and creamy polenta made in the crockpot. Adapted from my sister, Nadia, via Melissa D'Arabian.
Servings: 6 servings
Calories: 357kcal
Ingredients
- 2 cups milk
- 2⅔ cup half and half divided (see Notes)
- 4 tablespoons butter divided
- ⅔ cup coarse polenta
- kosher salt and black pepper
- ½ cup grated parmesan optional
Instructions
- Turn a crockpot on High. Spray the inside of the crockpot with non-stick cooking spray.
- To a medium saucepan, add the milk, 2 cups of the half and half, 2 tablespoons of the butter, and the polenta. Season with salt and pepper and bring the mixture to a boil, whisking constantly to prevent lumping.
- Once it boils for about 2 minutes, transfer it to the crockpot, cover, and let cook on High for 2 hours, stirring once an hour. Just prior to serving, whisk in the remaining half and half and butter, and parmesan if using, until smooth and creamy. Taste for seasoning and add more salt and pepper, if needed. Serve promptly.
Notes
- More or less half and half can be used to achieve desired consistency.
Nutrition
Serving: 1g | Calories: 357kcal | Carbohydrates: 24g | Protein: 10g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 75mg | Sodium: 303mg | Potassium: 306mg | Fiber: 0.3g | Sugar: 8g | Vitamin A: 856IU | Vitamin C: 1mg | Calcium: 291mg | Iron: 0.3mg