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Slow Cooker Creamy Polenta

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Slow Cooker Creamy Polenta
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Makes: 4 servings adjust
Polenta done in a slow cooker water-bath. Minimal stirring and comes out perfectly creamy!



  • Cooking Spray

Step 1

Spray inside of a deep casserole dish that will fit inside of your slow cooker with cooking spray.


  • 1 cup Milk
  • 1 cup Half and Half
  • 1 tablespoon Butter
  • 13 cup Coarse Polenta, or corn grits; not instant
  • 12 teaspoon Kosher Salt

Step 2

In a medium saucepan, add the milk, Half-and-Half, butter, and polenta. Season with salt and bring to a boil over medium-high heat, whisking constantly to keep the mixture lump-free. Boil for 2 to 3 minutes.

Step 3

Pour the mixture into the prepared casserole dish. Place casserole dish into slow cooker and carefully pour water into slow cooker (but not into casserole dish) until water is about level with the polenta mixture within the casserole dish.

Step 4

Cover slow cooker and cook on High for 2 to 2-1/2 hours stirring once every half hour or so. Polenta will be the consistency of thick oatmeal when done. NOTE: Take care to not drip condensation from slow cooker lid into casserole dish.


  • 13 cup Half and Half
  • 1 tablespoon Butter
  • 12 cup Grated Parmesan Cheese
  • Pepper, to taste

Step 5

Polenta can be held on warm until ready to serve. Once you are ready to serve, open the slow cooker and remove casserole dish. Whisk Half-and-Half, butter and parmesan into polenta. Season, to taste, with pepper.

Step 6

Note: This polenta stays creamy and doesn't harden under refrigeration so re-heats well.
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