A staple food for impoverished northern Italian peasants for hundreds of years, in modern times polenta retains its place of honor in traditional Italian cooking. Historically, polenta was cooked in an unlined copper pot and required constant stirring to prevent burning. However, creative chefs have devised shortcuts and cooking techniques that eliminate the drudgery of the old-fashioned method. Although instant and prepared polenta is available in most food markets, food purists point out that the commercial varieties lack the flavor and smooth consistency of the homemade product.
Step 1
Spray the inside walls of your slow cooker with cooking spray. Pour in 8 cups of boiling water and set the controls to the highest setting.
Step 2
Add 2 cups of fresh corn meal, 1 tsp. sea salt and 4 tbsp. of melted organic butter or olive oil. Stir to combine.
Step 3
Whisk the polenta every 30 minutes, for the first two hours of cooking time. When the polenta begins to thicken, reduce the heat to low and cook for an additional four or five hours.
Step 4
Remove the lid and stir well, using an immersion blender to smooth any remaining lumps. If desired, you can add 8 oz. of a good quality, freshly grated Parmesan or Romano cheese. Serve warm or chilled according to your personal taste.
Step 5
Drizzle your polenta with a touch of extra virgin olive oil, and pair with your choice of vegetables, seafood or slow-cooked poultry or beef.
Tips and Warnings
- Crockpot is a brand name for a generic slow cooker. Polenta has a short shelf life. If you do not use it within a few months, you should dispose of it and replace it with an organic variety from your grocer's bulk bins.
- If you are on a gluten free diet, read the label carefully to ensure your polenta is preferably non-GMO, and manufactured in a facility free of wheat products.
Things You'll Need
- Slow cooker
- Cooking spray
- Boiling water
- Fresh polenta
- Salt
- Organic butter or olive oil
- Parmesan or Romano cheese
- Whisk
- Immersion blender
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