Crock Pot Method For Polenta Grits Or Mush Food

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.

HOW TO MAKE PERFECT POLENTA

Steps:

• Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps.
• Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender.
• Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts; mix 1/2 cup Parmigiano-Reggiano cheese into polenta until cheese has melted. Cover and let stand 5 minutes to thicken; stir and taste for salt before transferring to a serving bowl. Top polenta with remaining 1 tablespoon butter and about 1 tablespoon freshly grated Parmigiano-Reggiano cheese for garnish.

MUSHROOM POLENTA

Steps:

• Heat 2 tablespoons butter in a skillet over medium-high heat. Add 8 ounces sliced cremini mushrooms, season with salt and brown, 5 to 7 minutes. Add 1 teaspoon each butter and fresh thyme and 1 minced shallot; cook 30 seconds. Meanwhile, simmer 3 cups mushroom broth and a pinch of salt in a saucepan. Whisk in 3/4 cup quick-cooking polenta; stir until thickened, 5 minutes. Stir in 2 tablespoons grated Parmesan; season with salt and pepper. Top with the mushrooms, chopped parsley, more Parmesan and pepper.

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.

CROCK POT POLENTA

Steps:

• In large bowl combine cornmeal and 2 cups cold water.
• Pour 8 cups boiling water into 4 qt crock pot add salt and butter. When butter melts carefully add wet cornmeal stirring.
• Cover and cook on low for 6 to 9 hours (3 to 4 hours on high), stirring occasionally.
• Transfer polenta mixture to greased loaf pans. Chill til cold and firm. Remove from pans.
• Wrap individual loaves in foil or slice for desired recipes and carefully place in large freezer bags; 1 layer per bag. Stack bags after frozen. Makes 3 - 4 loaves depending on pan size.

CROCK POT METHOD FOR POLENTA GRITS OR MUSH

Steps:

• Spray the crock pot with cooking spray.
• Turn heat on HIGH.
• Add the liquid (use 8 cups for coarse ground cornmeal, 7 for finer grinds), salt, and cornmeal; stir well.
• Cover and cook for 1 hour on HIGH.
• Stir well and turn heat to LOW.
• Cover and stir occasionally.
• Cook for 6-9 hours on LOW until tender and very thick.

SLOW-COOKER GRITS

Steps:

• Combine the first 6 ingredients in a greased 3-qt. slow cooker. Cook, covered, on low until liquid is absorbed and grits are tender, 2-1/2 - 3 hours, stirring every 45 minutes. Stir in cheeses until melted. Serve immediately.