Preparation time: 5 mins
Cooking time: 2 hrs, 5 mins
1 cup whole milk
1 1/2 cups half-and-half
2 tablespoon unsalted butter
1/3 cup coarse polenta or corn grits
1/2 teaspoon Kosher salt
Ground black pepper
1/2 cup Grated Parmesan cheese
- Spray the bowl of a slow cooker with nonstick pan spray. Turn on the slow cooker to high.
- Bring the milk, 1 cup of the half-and-half, 1 tablespoon of the butter, the polenta, salt and pepper to a boil in a medium saucepan over medium-high heat, whisking constantly to avoid lumps. Cook until the polenta begins to thicken, 2 to 3 minutes, and then transfer it to the slow cooker. Cover the bowl and cook on high until the polenta is very thick and creamy, about 2 hours, giving it a quick stir every 30 minutes.
- Heat the remaining 1/3 cup half-and-half in the microwave until it’s warm, about 15 seconds. Remove the cover from the polenta and whisk in the remaining 1 tablespoon butter, the warm half-and-half, and the Parmesan. Serve immediately.