I grew up eating polenta, so it’s a must at my holiday gatherings. Traditional recipes require constant stirring, but using my handy slow cooker allows me to turn my attention to the lineup of other foods on my spread. —Ann Voccola, Milford, Connecticut
Ingredients
- 1 tablespoon butter
- 5 cups whole milk
- 4 cups half-and-half cream
- 12 tablespoons butter, cubed, divided
- 2 cups yellow cornmeal
- 3/4 teaspoon salt
- 1/2 teaspoon minced fresh rosemary
- 1/4 teaspoon pepper
- 2 cups shredded Asiago cheese
Directions
- Generously grease a 5-qt. slow cooker with 1 tablespoon butter. Add milk, cream, 6 tablespoons cubed butter, cornmeal, salt, rosemary and pepper; stir to combine.
- Cook, covered, on low 5-6 hours or until polenta is thickened, whisking every hour. Just before serving, whisk again; stir in cheese and remaining 6 Tbsp. cubed butter. Garnish with additional rosemary if desired.
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