Slow Cooker Sunday: Polenta

What could I serve with oxtail stew? I’m really keen on rice but wanted something different this time. What about polenta? Could I do it in the slow cooker too?

Why yes, yes I could! And I can’t believe how easy it was! I used five cups of water and one of chicken broth to 1.5 cups of regular polenta. NOT the instant, quick-cooking, or the prepared kind that’s shaped like a sausage. You want the one that’s labeled “traditional”. If it doesn’t say one way or the other, it’s probably the traditional kind, but be sure to read the label thoroughly, especially the directions.

You don’t have to use chicken broth in its preparation, btw. I just happened to have leftover broth from another dish and wanted to use it up. Toward the end, I stirred a little butter and Parmigiano into the polenta and wanted to cry, it was so creamy and thick, like porridge, only way better!

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Creamy polenta

Slow Cooker Polenta

1 1/2 cups traditional (not instant or prepared) polenta
6 cups water
1 tsp salt
1/2 tsp pepper
2 TBS butter
1/2 cup shredded Parmigiano cheese

In a 3-qt crock pot, stir together the polenta, water, and salt and pepper. Set on low and cook for 7 hours. When ready to serve, stir in butter and cheese.

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