Slow-Cooker Polenta with Spinach, Parmesan, and Pancetta

Name: Slow-Cooker Polenta with Spinach, Parmesan, and Pancetta
Prep time: 15 min
Cook time: 7 h
Total time: 7 min
Ingredients: nonstick cooking spray; 2 cups uncooked polenta (coarse ground cornmeal); 9 cups water; 1½ teaspoons kosher salt; 8 ounces frozen chopped spinach (frozen or thawed); 1½ cups grated Parmesan cheese, plus more for serving; 4 ounces diced pancetta

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Prep Time: 15 minutes

Cook Time: 420 minutes

Total: 7 hours, 15 minutes

Author : Debbie Koenig

30 minute meals comfort food fall

Slow-Cooker Polenta with Spinach, Parmesan, and Pancetta

Ingredients

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nonstick cooking spray2 cups uncooked polenta (coarse ground cornmeal)9 cups water1½ teaspoons kosher salt8 ounces frozen chopped spinach (frozen or thawed)1½ cups grated Parmesan cheese, plus more for serving4 ounces diced pancetta

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Instructions

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Step 1

Coat a 6-quart slow cooker with cooking spray. Add the polenta, water, and salt and whisk together well. Cover and cook on low for 7 to 9 hours.

Step 2

Once cooked, whisk again to break up any lumps, and if you’d like a creamier consistency, whisk in 1/2 cup boiling water. Add the spinach and grated Parmesan. Cover and set on warm while you prepare the pancetta.

Step 3

In a medium skillet set over medium heat, add the pancetta and cook, stirring occasionally, until crisp, 6 to 8 minutes. Drain on paper towels.

Step 4

Spoon the polenta into bowls and top each portion with some pancetta and additional Parmesan.

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