Slow Cooker Polenta is a hands-off version of the classic Italian comfort food. Serve with roasted vegetables and a warm leek greens salad.
Italian Classic Made Easy
Polenta has long been a staple in Northern Italian cooking. Traditionally, it’s made by stirring cornmeal slowly over low heat until it becomes smooth and creamy. It’s a dish built on patience and tradition.
This slow cooker version keeps all the comfort of the original while making it easier for everyday cooking. The gentle, steady heat allows the cornmeal to cook evenly and develop its flavor without the need for constant stirring. The finished dish is rich, buttery, and just as cozy as the classic stovetop version.
Ingredients for Slow Cooker Polenta
Here’s what you’ll need. Exact amounts are listed in the printable recipe card at the bottom of the post.
- Polenta – Medium ground (not instant) gives the best texture, creamy but still with a little body.
- Chicken-Style Broth and Water – The mix adds flavor while keeping the base light. Vegetable broth also works well.
- Half-and-Half – Adds richness and creaminess. Whole milk can be used in a pinch, but won’t be quite as rich.
- Kosher Salt and Garlic Powder – Simple seasonings that bring everything together.
- Butter and Parmesan Cheese – Stirred in at the end for a smooth texture and savory finish.
How to Make Slow Cooker Polenta
STEP ONE: Prepare the Polenta.
Lightly coat a 6-quart slow cooker with nonstick spray. Add the polenta, broth, water, half-and-half, salt, and garlic powder, and stir to combine.
STEP TWO: Cook.
Set the slow cooker to low heat and cook for 4 hours, stirring occasionally if possible to prevent sticking.
STEP THREE: Finish.
When the polenta is soft and creamy, stir in the butter and Parmesan cheese. Cover and let sit for a few minutes until melted and combined.
STEP FOUR: Serve.
Give the polenta one last stir, adjust seasoning if needed, and serve warm. Note: The polenta will continue to thicken as it sits. If it becomes too thick, whisk in a little more half-and-half or warm water until it reaches the desired consistency.
Make It Vegan 🌱
For a dairy-free version, use plant-based butter, vegan Parmesan, and a non-dairy creamer or oat-based half-and-half alternative.
Storage and Reheating
- Store leftovers in an airtight container in the refrigerator. To reheat, add a splash of water or half-and-half to loosen it, then warm gently on the stove or in the microwave until smooth again.
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Slow Cooker Polenta Recipe
Ingredients
- 1 ½ cups medium ground polenta not instant
- 2 cups chicken-style broth
- 2 cups water
- 2 cups half-and-half
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon garlic powder
- 4 tablespoons butter
- 1/2 cup Parmesan cheese finely shredded
Instructions
- Lightly coat a 6-quart slow cooker with nonstick spray. Add the polenta, broth, water, half-and-half, salt, and garlic powder, and stir to combine.
- Set the slow cooker to low heat and cook for 4 hours, stirring occasionally if possible to prevent sticking.
- When the polenta is soft and creamy, stir in the butter and Parmesan cheese. Cover and let sit for a few minutes until melted and combined.
- Give the polenta one last stir, adjust seasoning if needed, and serve warm. Note: The polenta will continue to thicken as it sits. If it becomes too thick, whisk in a little more half-and-half or warm water until it reaches the desired consistency.
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