I am a Polenta fan, having fallen for it during my years working in downtown Vancouver USA. Usually a couple times a month my co-workers and I would go to Andrew's, a small, made from scratch lunch cafe, across the street from the Courthouse.
They served Polenta in many forms, each dish presented was delicious. Andrew's is now closed, the owner has gone on to be a caterer. But my memory of enjoying the food is clear as a bell. I am fortunate to have their cookbook!
I have cooked Polenta the old fashion way, and did just fine. My dutch oven was perfect for that task, no scorching or other problems. But I came across this great technique in The Italian Slow Cooker, and want to give it a try. This is a simple, no stirring way to go.
Creamy, made in part with part whole milk, then
Parmesan cheese is stirred in before turning out to cool. I had never used milk as part of the liquid, so this was new for me. The milk makes a softer Polenta.
adapted from: The Italian Slow Cooker
by, Michele Scicolone
1 c coarsely ground yellow cornmeal, preferably stone ground
1 1/2 t salt
5 c water, or combination of water/broth/milk (I used 2 c milk, 3 c water)
In a large slow cooker, stir together cornmeal, salt and water/combination of liquids.
|Creamy Polenta, a slow cooker recipe.|
Cover and cook 2 hours on high.
Stir the polenta.
If too thick, add a little milk, water or broth. Cook for 30-60 minutes more or until thick and creamy. Serve hot.
Variations: use all broth, stir in 2 T olive oil before serving, stir in 1/2 c grated cheese before serving.
You may mold the Polenta in a shallow pan for slicing and browning, if desire.
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