Slow Cooker Creamy Polenta with Roasted Tomatoes–easiest to make polenta ever, thanks to your slow cooker! Creamy polenta is served hot with balsamic drizzled roasted tomatoes, mushrooms and garlic and then topped with tart goat cheese. A perfect meatless meal that will leave you feeling satisfied.
Get the INSTANT POT version of the recipe here
Slow Cooker Creamy Polenta with Roasted Tomatoes
If you like creamy dreamy polenta without a lot of fuss then this recipe is for you. The slow cooker allows you to make polenta without stirring or messing with the temperature on the stove. It can also keep your polenta warm until everyone is home to eat it. Which is a bonus these busy days of May.
If you’re not familiar with polenta it’s basically a coarse cornmeal that is cooked in water until thick. It reminds me of a savory hot breakfast cereal. It is really filling and comforting. It makes a good side dish or it can totally be its own meal.
To serve on top of the polenta, I decided to roast mushrooms, tomatoes and garlic in a little bit of oil and balsamic vinegar. I topped my polenta with a little bit of goat cheese for a bit of tartness and flavor. I couldn’t get enough of the tomatoes. They paired perfectly with the polenta. I want to make this again today for lunch! YUM!
Where do I buy polenta? Yesterday I wandered around Winco trying to find polenta. I looked next to the cornmeal. No luck. I looked next to the pasta. No luck. Finally I tried the bulk bin section and found it! It was labeled as “polenta/corn grits” and it was only a dollar for about 2 cups of it. Score. In most stores you’ll be able to find it in the pasta aisle. Bob’s Red Mill* makes it. Make sure to look for the non-Instant kind.
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What Slow Cooker Did You Use?
To make Slow Cooker Creamy Polenta with Roasted Tomatoes I used my 6 quart oval Kitchenaid slow cooker.* I love this slow cooker (you can see me talking about it in a video here). It cooks low and evenly. I love the medium heat choice because most slow cookers that I’ve seen only have the option of cooking on low or high. If you’re going to buy just one slow cooker, this is the one that I recommend.Print
Easiest to make polenta ever, thanks to your slow cooker! Creamy polenta is served hot with balsamic drizzled roasted tomatoes, mushrooms and garlic and then topped with tart goat cheese. A perfect meatless meal that will leave you feeling satisfied.
- 3 cups water
- 1 cup polenta/corn grits (not the instant kind)
- 1 tsp salt
- 10 ounces white mushrooms, sliced
- 10 ounces cherry or grape tomatoes, halved
- 2 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- 1 Tbsp minced garlic
- Salt and pepper
- 6 Tbsp goat cheese, for serving
- Add water, polenta and salt to a greased slow cooker. Whisk. Cover and cook on low for 6 hours.
- Remove the lid and whisk until creamy. Test for doneness.
- Turn your oven to 400° F. Add mushrooms, tomatoes, oil, balsamic vinegar and garlic to a large bowl. Toss to coat vegetables in the oil. Spread out the contents of bowl onto a sheet pan. Lightly salt and pepper. Cook in the oven for 15-20 minutes.
- Scoop polenta into bowls and top with roasted veggies and top with 1 tablespoon of goat cheese.
I used my 6 quart oval Kitchenaid slow cooker.*
- Prep Time: 5 minutes
- Cook Time: 6 hours on low
- Category: Meatless
- Method: Slow Cooker
- Cuisine: Italian
Keywords: vegetarian, vegan
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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.