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


  • 7 cups hot water
  • 2 cups polenta or coarse-ground yellow cornmeal
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon sea salt


  • 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.
  • For sweet polenta: Top with sliced almonds, dried or fresh fruit, honey, and/or soy milk
  • For savory polenta: Top with sautéed garlic, onions, mushrooms, and thyme

Ready in about 2 hours
Makes 8 servings

About the Author

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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