The World’s Easiest Polenta

EASIER

VEGETARIAN

GLUTEN-FREE

Makes 6 servings

The slow cooker makes the most amazing polenta. The moist environment softens the dried corn into something absurdly luxurious, and you only need to stir the whole thing once. This is a very plain polenta, meant to be served under a hearty stew or topped with a couple of fried eggs. You may think we’ve gone mad here; but to tell the truth, this is the only way we make polenta anymore, even for the fanciest dinner parties.

4 cups (1 quart) vegetable broth

1 cup coarse-grain polenta (do not use instant polenta)

½ teaspoon table salt

½ teaspoon ground black pepper

½ cup finely grated Parmigiano-Reggiano (about 1 ounce)

1. Stir the broth, polenta, salt, and pepper in a 4- to 6-quart slow cooker.

2. Cover and cook on high for 45 minutes.

3. Stir well. Cover again and cook on high until the polenta is creamy and all the broth has been absorbed, about 45 minutes longer. Stir in the cheese just before serving.

Test Kitchen Notes

• Although this is a vegetarian polenta, it is undoubtedly richer if you substitute chicken broth.

• For an even richer polenta, use just 3½ cups broth (vegetable or chicken) and add ½ cup heavy cream.

• If desired, add up to 1 tablespoon minced fresh herbs with the table salt and pepper.

• Don’t have perfect timing? If the polenta is done before the rest of dinner, you can turn off the slow cooker and set it aside, covered, for up to 30 minutes before you stir the cheese into the polenta.

Voilà! Stock up on quick-cooking grains for other fast side dishes: buckwheat, quick-cooking bulgur (sometimes called “instant bulgur”), and quinoa.