Slow Cooker Polenta with Sausage Ragù Recipe

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2 votes | 5101 views

Making polenta the old-fashioned way is a laborious job, as we all know, involving a lot of stirring over a good 45 minutes or more to reach the right, creamy consistency. Italians have developed any number of tricks to make the job a bit easier, as I have outlined in my post on How to Make Polenta. The slow cooker provides yet another easy (if not very quick) way to make polenta.

Prep time:
Cook time:


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  • 1 part polenta (by volume)
  • 5 parts water (by volume)
  • A pinch of salt
  • For example: 1 cup polenta in 5 cups of water.


  1. Mix the polenta and cold water together in your slow cooker with a whisk or wooden spoon. Then spinkle the mixture with a pinch of salt. Turn on your slow cooker to high and let it go at it for 3 hours. Stir after two hours or, if you prefer, every hour. (Recipes vary.) If the polenta is getting too thick, you can add some water, but not too much—remember, you can't count on evaporation to thicken the polenta by more than a very marginal amount.
  2. The polenta will stay smooth and soft for several hours if left on 'warm'.


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 148g
Calories 0  
Calories from Fat 0 0%
Total Fat 0.0g 0%
Saturated Fat 0.0g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 161mg 7%
Potassium 0mg 0%
Total Carbs 0.0g 0%
Dietary Fiber 0.0g 0%
Sugars 0.0g 0%
Protein 0.0g 0%
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  • Susanna Yazzie
    February 11, 2011
    Such a great time saver! I've made polenta in the oven too and it comes out fairly well. Thanks for sharing this idea!
    1 reply

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