1 cup coarsely ground yellow cornmeal, preferably stone-ground
1-1/2 teaspoons salt
(My version next time we’ll have only about 1/2 teaspoon salt and it because this one was a bit salty for me. I also like letting people add their own salt to it you need to have to start around. That way, people can make it how they want because everybody has different tastes and preferences. But once an ingredient is in the dish – it’s in there and no getting it out.
I also like the recipe that Giada De Laurentiis used. She added 3 tablespoons of butter or margarine to the polenta while it was cooking, giving it a nice richness.)
5 cups water
Optional – Water, milk, broth, or cream if needed.
You can add some shredded really good quality Parmesan to the polenta as it’s cooking or you can just shred some on top like I’m going to do. I’m going to top the polenta with some homemade marinara sauce for a vegetarian Italian dish.
In a large slow cooker, stir together the cornmeal, salt, and water. Just couldn’t be easier. Cover and cook on high for 2 hours. By the way, high temperature is 300 degrees if you have a Crock-Pot with a thermostat like I do.
After the two hours, check the polenta and see what consistency it is. If it’s not thick enough, cook, checking periodically, every hour until it’s the right consistency that you like.
Then you can add a little water, milk, broth or cream or any other flavorings you might want if needed.
You might want to put some fresh Italian herbs in it or other cheeses just to experiment with something that’s maybe not as traditional. Cook for 30 to 60 minutes more, or until thick and creamy and serve hot.
Recipe text adapted and written by Paulette Motzko from the recipe “Basic Polenta” from the book “The Italian Slow Cooker” by Michelle Scicolone.
Buy this book!!!!
You will not regret it!
It’s the truth!
If you like crock-pot recipes and you’re Italian or are an Italian American like me, you gotta have this! That’s my personal endorsement of excellence.
-Polly Motzko, Food Writer, Photographer and Blogger
The Italian Slow Cooker by Michele Scicolone and photos by Alan Richardson.
ISBN 978 – 0-0547 – 00383 – 20
Image photographed and created by Paulette L Motzko,
PLM Studios, Las Vegas, Nevada
Copyright July 2016
2/3 cup dark brown sugar, firmly packed
1/3 cup I Can’t Believe It’s Not Butter light Non-GMO spread
1/3 cup dark raisins
1 teaspoon ground cinnamon
Mix all ingredients thoroughly.
Put 2 tablespoons brown sugar, butter, cinnamon and raisin mixture in a 6 cup muffin pan that it’s been sprayed with canola oil spray.
Top each with about a 1/2 cup worth of either homemade or bought pizza dough, home made whole wheat dough or white bread dough.
Image photographed and created by PauletteMotzko,
Bake about 20 minutes in a 350 degree oven, or until done.
Recipe by Paulette Motzko
July 27th, 2016
4 cups cooked Bow Tie Pasta
1 cam Hunts Garlic Herb Pasta Sauce
1 large Tomato, diced
Garlic to taste
Add in 2 cups roasted veggies of your choice like zucchini, carrots, broccoli and eggplant
Recipe by Paulette Motzko
Copyright July 27th, 2016