This post may contain affiliate links, please see the privacy policy for details.
This slow cooker polenta cooks gently in broth until soft and creamy, with butter and parmesan stirred in at the end. Making it in the Crockpot takes longer than the stovetop method, but there’s very little hands-on work and no standing over a pot stirring constantly. Polenta is something I’ve grown up eating, and I like this method when I want it ready alongside sausages, braised meat or another saucy main dish.
Why You’ll Love It
One of the best slow cooker polenta recipes I’ve tried, this one needs just a few minutes of prep, then the Crockpot does most of the work before butter and parmesan are stirred in at the end.
Very little hands-on time: Add the polenta, broth, water and seasonings to the slow cooker, then stir only once or twice while it cooks.
Creamy texture: Butter and freshly grated parmesan go in near the end, once the polenta is already soft.
Keeps the stovetop free: I like the slow cooker method when the rest of dinner already has me using the stove.
Easy to serve: Spoon it onto plates while it’s creamy and top it with anything from sausages and braised meat to roasted vegetables.
You may also enjoy a reverse sear steak, chicken kebabs or shrimp scampi. And this fried chicken sandwich is so good.
Crockpot Polenta Ingredients
A complete list of ingredients and amounts can be found in the recipe card below
Polenta: Use dried medium- or coarse-ground polenta rather than finely ground cornmeal. The coarser texture works better for the long cooking time.
Chicken broth: Gives the polenta more flavor than water alone. The recipe uses a combination of broth and water so it isn’t overly salty.
Water: Combines with the chicken broth to provide the liquid the polenta needs as it slowly cooks.
Garlic powder: Adds a mild garlic flavor without adding pieces of fresh garlic.
Salted butter: Stirred in near the end for richness and a smoother texture.
Parmesan: Freshly shredded parmesan melts into the hot polenta at the end of cooking.
How to Make Slow Cooker Polenta
For more detailed instructions with weights and measurements, jump to the printable recipe card
Combine the ingredients: Add the chicken broth, water, dried polenta, salt and garlic powder to the slow cooker and stir well.
Slow cook: Cover and cook on high for 2 hours and 45 minutes, stirring once or twice during cooking.
Check the texture: Taste the polenta. If it isn’t as soft and creamy as you’d like, cook for another 15 minutes and check again.
Add butter and parmesan: Stir in the butter and freshly shredded parmesan.
Finish cooking: Cook for another 15 minutes, until the polenta is soft and smooth, then serve hot.
Substitutions and Variations
Use vegetable broth: Replace the chicken broth with vegetable broth if you want a meat-free version.
Change the cheese: Pecorino Romano can replace some or all of the parmesan for a sharper, saltier flavor.
Add herbs: Stir in chopped fresh rosemary, thyme or sage at the end of cooking.
Add some heat: Red pepper flakes or a little chili powder can give the creamy polenta some heat.
Serving Suggestions
Appetizers: Kickstart the Italian theme by serving burrata caprese salad or antipasto skewers on the side.
Main dishes: Slow cooker polenta would pair nicely with honey garlic pork chops or beef medallions with tomato relish.
Dessert: Finish your tasty meal with something special, perhaps these Fireball apple shortcakes.
How to Store
Store: Refrigerate leftover polenta in an airtight container for up to 4 days. It will firm considerably as it cools.
Freeze: Freeze cooled polenta for up to 3 months. For easier portions, let it firm up first and freeze it in individual slices.
Thaw: Thaw overnight in the refrigerator.
Reheat: For creamy polenta, warm it gently with a splash of broth or water, stirring until smooth again. Firm slices can also be pan-fried, baked or air fried.
Top Tips
Use the right polenta: I use medium- or coarse-ground polenta for this. Fine cornmeal cooks differently and can turn pasty during the long slow-cooker cooking time.
Give it a stir: This isn’t completely hands-off. Stir it once or twice while it cooks so the polenta cooks more evenly and doesn’t clump around the edges.
Check before adding the butter: Slow cookers vary, so taste the polenta after 2 hours and 45 minutes. If the grains still seem firm, give it another 15 minutes.
Add the cheese at the end: Parmesan goes in once the polenta is already soft so its flavor stays noticeable and the cheese melts smoothly into it.
Loosen leftovers: Polenta firms dramatically in the refrigerator. If I want it creamy again, I add a little broth or water while reheating rather than trying to reheat it as-is.
Slow Cooker Polenta FAQs
Use medium- or coarse-ground dried polenta. Avoid instant polenta and very finely ground cornmeal for this recipe because they cook much more quickly and won’t give you the same texture after several hours in the slow cooker.
Yes. Once the polenta is fully cooked, switch the slow cooker to the warm setting. It will thicken as it sits, so stir in a splash of warm broth or water if needed before serving.
Slow Cooker Polenta Recipe
Slow Cooker Polenta
Ingredients
Instructions
- Add the chicken broth, polenta, salt, garlic powder and water to the slow cooker and stir well.
- Set the crockpot to high.
- Cover and cook on high for 2 hours and 45 minutes, stirring once or twice during cooking.
- Taste the polenta. If it is soft and creamy, continue to the next step. If needed, cook for another 15 minutes and check again.
- Mix the butter and parmesan cheese into the polenta mixture.
- Cook for another 15 minutes or until soft and smooth, then serve hot.
Notes
Give it a stir: This isn’t completely hands-off. Stir it once or twice while it cooks so the polenta cooks more evenly and doesn’t clump around the edges.
Check before adding the butter: Slow cookers vary, so taste the polenta after 2 hours and 45 minutes. If the grains still seem firm, give it another 15 minutes.
Add the cheese at the end: Parmesan goes in once the polenta is already soft so its flavor stays noticeable and the cheese melts smoothly into it.
Loosen leftovers: Polenta firms dramatically in the refrigerator. If I want it creamy again, I add a little broth or water while reheating rather than trying to reheat it as-is.
Nutrition
Slow cooker polenta is handy when I want creamy polenta without standing at the stove stirring a pot. I like it best served straight from the Crockpot while it’s still soft, usually with something saucy or with Italian sausage. If it sits and thickens, a splash of warm broth or water brings it back to a softer consistency.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
Fantastic, love your recipes, I always want an easy way for crock-pot.
Just wanted to keep this recipe. Polenta is one of my favorite meals. Can’t wait to try it. Thank you
Enjoy!