Ingredients
13 cups reduced-sodium chicken broth, divided3 cups cornmeal1 medium onion, finely chopped3 garlic cloves, minced2 bay leaves2 teaspoons salt1 cup half-and-half cream1 cup shredded Parmesan cheese1/4 cup butter, cubed1 teaspoon pepperAdditional shredded Parmesan cheese
Preparation
In a 6-qt. slow cooker, combine 12 cups broth, cornmeal, onion, garlic, bay leaves and salt. Cook, covered, on low 6-8 hours, until liquid is absorbed and polenta is creamy. Remove bay leaves. Stir in cream, cheese, butter, pepper and remaining broth. If desired, serve with additional cheese.
