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Everything here is made in a slow cooker and nothing is rushed. Cheap cuts, dried beans and whole spices go in before the day starts and come out eight hours later having done the work themselves. The lid stays on.
Creamy Parmesan Polenta
grains
italian
vegetarian
side
slow-cooker
Coarse polenta left to hydrate slowly without a whisk in sight, enriched with butter and parmigiano only once the heat is off.
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RECIPE
Creamy Parmesan Polenta
Coarse polenta left to hydrate slowly without a whisk in sight, enriched with butter and parmigiano only once the heat is off.
Prep5 mins
Cook180 mins
Total185 mins
Servings8
grains
italian
vegetarian
side
slow-cooker
Ingredients
- 2 cups coarse polenta
- 8 cups chicken stock
- 1 1/2 cups Parmigiano-Reggiano, grated
- 6 tbsp butter
- 1 cup whole milk
- 2 tsp kosher salt
- 1 tsp black pepper
Preparation
1
Butter the crock, then whisk the polenta into the cold stock with the salt before any heat is applied.
2
Cook on low 3 hours, stirring once at the halfway mark. This is the whole appeal — no forty minutes of standing over a pot.
3
The polenta is ready when no grit remains between the teeth. Coarse grind takes the full three hours; do not judge it at two.
4
Turn the cooker off before adding anything dairy. Milk and cheese held at heat will split.
5
Beat in the milk, butter and parmigiano until glossy and loose — it firms as it sits.
6
Finish with black pepper and serve immediately.
Servings and Nutrition
Number of Servings in Creamy Parmesan Polenta8
Nutrition for 1 serving (1 cup)
420Calories (kcal)
16Protein (g)
42Carbs (g)
21Fat (g)
Protein 16.0g15%
Carbs 42.0g40%
Fat 21.0g45%