Crockpot Polenta

Just imagine digging a spoon into that creamy mellow yellow.  Yum.


Quantity Unit Name Link Alternatives
7 cups hot water
2 cups polenta or coarse-ground yellow cornmeal
2 tablespoons extra virgin olive oil
½ teaspoon sea salt


  1. Mix all ingredients in a slow cooker and whisk until well blended. Cook on high setting for about 2 hours, or until the liquid is mostly absorbed. The polenta should have a thick, creamy texture.
  2. For sweet polenta: Top with sliced almonds, dried or fresh fruit, honey, and/or soy milk
  3. For savory polenta: Top with sautéed garlic, onions, mushrooms, and thyme

Prep Time: 2 hours
Serving Size: 8 servings
Sarah Jung
Sarah Jung

Sarah Jung is the associate director of Life and Health Network, but wears a plethora of hats as editor, communications director, and sometimes photographer. Unrelated to Life and Health, Sarah is the country director and founding member of Oon Jai Foundation, a non-profit organization that seeks to empower people living in developing countries through friendship and working, learning, and mentoring side-by-side with the locals. In her spare time, Sarah likes to read, write, and find mountains to climb.

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