Slow Cooker Polenta UK Recipe - Basic Easy Polenta Recipe

This slow cooker polenta UK recipe is a simplified method of making creamy polenta. Without the need for constant stirring, as you would need to do if making it on the hob. I use fine cornmeal to make this polenta dish. Which seems to be more readily available in UK supermarkets (usually in the West Indian section). This basic polenta is a perfect side-dish to serve with tomato-based sauces or rich meaty stews. And a useful dry storecupboard standby, as an alternative to mashed potatoes.

For tomato sauces and meaty stews to serve this with. See my list of posts below.

Basic Slow Cooker Polenta UK Recipe

This slow cooker side dish recipe, is based on a recipe from Adventures in Slow Cooking book by Sarah DiGregorio. (*Available from Amazon UK).

As with cooking rice, it is easier to measure out the ingredients for this polenta dish by volume.

Ingredients (4 servings)

1 cup fine cornmeal, see recipe note below for ml equivalent.
4 tsp unsalted butter.
1 tsp fine sea salt.
4 ⅓ cups of cold water, see recipe note below for ml equivalent.

I made this Slow Cooker Polenta UK Recipe in a Morphy Richards Accents Sear and Stew 3.5 L Slow Cooker (See my review).

Method (Total Cooking Time: 4 hours)

Add the cornmeal, butter and salt to the slow cooker. Add the water and stir well.
Cover with lid, cook on Low for 4 hours. Until cooked through and creamy, with the consistency of mashed potatoes. (You can stir in a little warm water if it is too thick). Leave the lid off and rest for 2 minutes.

Recipe Notes

You can make this polenta extra creamy or a cheesy version. With the addition of double cream or grated cheese at the end.
The cup measures I used: 1 cup which is 250 ml. And a third of a cup which is 85 ml.