• 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.

Serves 6-8

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Submitted 10/5/05.
Source: Tony Aiazzi, Charlie Palmer Restaurant Group
Submitted By: Brandon Smith

Creamy Parmesan Polenta