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Easy Slow Cooker Polenta

January 2, 2015

By Kath Dedon


Easy Slow Cooker Polenta couldn’t be easier. I used the America’s Test Kitchen’s recipe for Easy Polenta in Slow Cooker Revolution. You simply whisk the polenta and salt into water in a slow cooker and cook it on Low for 4 – 6 hours. When it’s done, you stir in Parmesan cheese and butter and serve.

This is the perfect way to make polenta if you’re entertaining. There’s no last minute-stirring at the stove. In fact, you can have the polenta finished before your guests arrive and it can be held on the warm setting of your slow cooker for 1 – 2 hours. Just stir in a bit of hot water if it gets too thick.

I made this Easy Slow Cooker Polenta to serve with Pork Ragu for a Crowd and it was a perfect pairing.


Easy Slow Cooker Polenta with Pork Ragu for a Crowd

Pork Ragu for a Crowd served with polenta_edited-2


Easy Slow Cooker Polenta

(Adapted from a recipe in ATK’s Slow Cooker Revolution)


(print the recipe)


Be sure to get polenta, not just any kind of cornmeal. Polenta is finely ground, but it doesn’t have any powdery bits of corn flour. According to the folks at the America’s Test Kitchen, if you use a cornmeal that does have floury bits in it they will make your polenta “taste gluey”.



Serves 8 – 10


Vegetable oil spray

7½ cups water

1½ cups polenta

1½ teaspoons of salt

2 cups freshly grated Parmesan cheese

2 tablespoons butter

Additional salt and pepper, to taste


1. Spray the inside of a slow cooker with the vegetable oil spray.

2. Add the water to the slow cooker. Whisk in the polenta and salt.

Whisking in polenta


3. Cover and cook on Low for 4 – 6 hours.

4. Stir in the Parmesan cheese and butter.

Freshly grated Parmesan

Grating parmesan_edited-1

5. Season to taste with salt and pepper.

6. Serve immediately, or hold on Warm for 1 – 2 hours. If held on Warm, stir in a bit of hot water if it thickens up too much.

2 Comments leave one →
  1. January 3, 2015 4:55 am

    Reblogged this on Suburbhomestead.


  1. Pork Ragu for a Crowd | In the kitchen with Kath

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