This Italian classic is so simple to make, you can now make it any night of the week. —Elisabeth Matelski, Boston, Massachusetts
Ingredients
- 13 cups reduced-sodium chicken broth, divided
- 3 cups cornmeal
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 2 bay leaves
- 2 teaspoons salt
- 1 cup half-and-half cream
- 1 cup shredded Parmesan cheese
- 1/4 cup butter, cubed
- 1 teaspoon pepper
- Additional shredded Parmesan cheese
Directions
- In a 6-qt. slow cooker, combine 12 cups broth, cornmeal, onion, garlic, bay leaves and salt. Cook, covered, on low 6-8 hours, until liquid is absorbed and polenta is creamy. Remove bay leaves. Stir in cream, cheese, butter, pepper and remaining broth. If desired, serve with additional cheese.
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