Easy Slow Cooker Polenta with Parmesan

Square overhead photo of slow cooker polenta in a rustic white bowl garnished with pine nuts and roasted grape tomatoes.

Easy Slow Cooker Polenta with Parmesan

If you're like me, you love any excuse to use your crockpot. This easy Crockpot Polenta recipe is the perfect way to add variety to your weeknight dinner routine! Just dump all the ingredients in the pot and let it cook itself - no fuss, no muss! And the best part? You can customize it however you like with your favorite toppings.

Course Main Course, Side Dish

Cuisine American

Diet Gluten Free, Vegetarian

Keyword crockpot

Prep Time 5

Cook Time 4

Total Time 4 5

Servings

Calories 221kcal

Author Wendy Polisi

Equipment

Slow Cooker

Ingredients

1 ½ cups polenta
2 cups vegetable broth
4 cups water
1 ½ teaspoons sea salt
½ teaspoon garlic powder
¼ cup butter
4 ounces shredded parmesan

Instructions

Stir the polenta, vegetable broth, water, salt, and garlic powder in your slow cooker.
Cook over low heat for 4 to 6 hours.
Stir in the butter and parmesan and cover until the butter and cheese melts.
Stir again.
Taste and adjust the seasonings as desired.
Whisk in a little extra water if the polenta gets too thick as it sits.

Notes

Storage

Polenta can be stored in the fridge for up to a week. I like to store it in an airtight container.

To reheat, add a little water or broth to the pot and heat over medium heat until warm.

You can also reheat it in the microwave, but be sure to add a little liquid first, or it will be dry.

If you want to get creative, you can even fry leftover polenta in a little olive oil for a crispy treat.

Nutrition