UPDATE: As cooler nights and mornings set it, we often want heartier foods, even though we are not quite ready for winter’s stews and braises. It’s a good time to make polenta in your slow cooker and pair it with late summer’s harvest, the zucchini, eggplant, peppers and tomatoes that are so abundant today but that will be gone much too soon. In today’s Seasonal Pantry, which you can read here, I promised to post this recipe and so here it is.


From March, 2011:

In today’s Seasonal Pantry, I write about the marvelous Bale Grist Mill in Calistoga. You can read that column, which features a recipe for cooking polenta in the oven, here.

Some polenta is nearly uniformly smooth but not Bale Grist Mill Polenta; the grains are large and distinct.

In the column, I promised to post Polenta in a Slow Cooker, a recipe that has received more comments than almost any other recipe published in Seasonal Pantry, ever. Only Preserved Lemons have garnered more comments. It’s the perfect technique if you want polenta for breakfast–start it just before you go to bed, wake up, eat—and it is particularly suited to polenta from Bale Grist Mill, as the slow cooking allows the large grains to expand fully. But you can use the technique with any brand of polenta.