Slow Cooker Pumpkin Parmesan Polenta Recipes

SLOW-COOKER POLENTA

Steps:

• 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.

SLOW COOKER PUMPKIN-PARMESAN POLENTA

Steps:

• In a 6- to 8-quart slow cooker, whisk together the polenta with 10 cups of water, then whisk in the pumpkin. Scatter in 4 tablespoons butter, cut into bits; the salt; a generous amount of pepper; the thyme sprig; 1 sprig of the sage; and 1/2 teaspoon nutmeg. Cook on low for 6 hours, whisking once or twice if possible. (This can hold very well on warm for several hours.)
• Break the cream cheese into pieces and drop them into the polenta; whisk to melt the cream cheese and combine. Remove and discard the herb sprigs. Stir in the remaining 1/2 teaspoon grated nutmeg, then stir in the grated Parmesan. Taste and add more salt if necessary.
• In a medium skillet, melt the remaining 8 tablespoons butter over medium-high heat. Pick the leaves from the remaining sage sprigs, and when the butter is melted, drop them in. Cook the butter and the sage, swirling the pan often, until the butter solids start to turn medium-brown and smell toasty, 3 to 5 minutes. (Don't walk away; butter goes from browned to burned in seconds.) Remove the pan from the heat immediately and swirl the browned butter-sage mixture into the polenta. Serve the polenta in a large platter or shallow bowl, topped with a bit more Parmesan and more nutmeg if desired.
• In a large pot, bring 10 cups of water to boil over high heat. Add the polenta in a steady steam while whisking constantly. Reduce the heat to low or medium-low. (You want the polenta-water mixture to be steaming hot, but not boiling.) Continue to whisk constantly for about 3 minutes, until the polenta and water have formed a smooth mixture. Whisk in the pumpkin, 4 tablespoons butter, the salt, a generous amount of pepper, the thyme sprig, 1 sage sprig and 1/2 teaspoon nutmeg. Once all the ingredients are combined, cover and cook for 40 minutes, whisking well every 10 minutes.
• Uncover the pot and cook for about 1 hour more, whisking every 10 minutes, until the polenta is smooth and tender, and the mixture has thickened and is creamy but not runny.
• Break the cream cheese into small pieces and drop them into the polenta; whisk to melt the cream cheese and combine. Remove and discard the herb sprigs. Stir in the remaining 1/2 teaspoon grated nutmeg and the grated Parmesan. Taste and add more salt if necessary.
• Melt the remaining 8 tablespoons of butter over medium-high heat in a medium skillet. Pick the leaves from the remaining sage sprigs and when the butter is melted, drop them in. Cook the butter and the sage, swirling the pan often, until the butter solids start to turn medium brown and smell toasty, 3 to 5 minutes. (Don't walk away; butter goes from browned to burned in seconds.) Remove the pan from the heat immediately and swirl the browned butter-sage mixture into the polenta. Serve the polenta in a large platter or shallow bowl, topped with a bit more Parmesan and more nutmeg if desired.

CREAMY POLENTA

Steps:

• Spray the insert of a slow cooker with cooking spray (for easier clean up) and preheat on high.
• In a medium saucepan, add the milk, 1 cup half-and-half, 1 tablespoon 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. Pour the mixture into the slow cooker and cook on high for 2 hours, stirring once or twice per hour. Once you are ready to serve, open the slow cooker and whisk in the remaining 1 tablespoon butter, remaining 1/3 cup half-and-half, and Parmesan.

SLOW-COOKER BEEF AND POLENTA

Steps:

• Toss the beef with the Italian seasoning, 1/2 teaspoon salt and a few grinds of pepper. Scatter the mushrooms and garlic in a 6- to 8-quart slow cooker; top with the beef. Add the pepperoncini, brine, tomatoes and beef broth. Cover and cook on low until the beef is tender, 8 hours.
• Uncover the slow cooker and let stand 5 minutes. Spoon off any fat from the top and discard. Shred the beef with 2 forks.
• Meanwhile, cook the polenta as the label directs. Remove from the heat and stir in the parmesan and butter until smooth; season with salt and pepper. Divide among bowls and top with the beef mixture.

CREAMY PUMPKIN POLENTA

Steps:

• Bring water or stock and salt to boil. Reduce heat to a simmer.
• Stir in pumpkin.
• SLOWLY pour in corn meal while continuously stirring.
• An easy way of doing this is to pick up handfuls of cornmeal and let it run through your fingers in a very SLOW stream. NEVER STOP STIRRING.
• If mixture gets too thick and impossible to stir, add more boiling liquid.
• Once cornmeal has been added, stir in the small pieces of cream cheese (a little at a time) until cheese is completely melted and incorporated into the mixture.
• Continue cooking and stirring for about twenty minutes.
• If you don't cook the polenta long enough, you won't achieve the proper creamy consistency.
• Continue to add additional liquid as necessary.
• The proper consistency should be that of a thick Cream Of Wheat Cereal.
• Your spoon should be able to stand straight up when stuck in the middle and the mixture should pull away from the sides of the pot.
• Serve with pat of butter and enjoy!