- 9 cups chicken broth or water
- 4 tbsp butter
- 1 bay leaf
- 3 cups instant polenta
- 3 cups grated parmesan
1 . Bring the chicken broth or water to a boil with the butter and bay leaf,
2. Whisk in the polenta in a steady stream to prevent lumps, Whisk in the grated cheese to fully combine.
3. Turn the polenta out into the Crock-Pot slow cooker and cook on Low setting for 25 to 30 minutes.
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