- Non-stick cooking spray
- 2 cups 2% milk
- 2 2/3 cups half and half
- 2 tablespoons salted butter
- 2/3 cups of Bob's Red Mill Organic Polenta or Corn Grits
- 1 teaspoon freshly chopped rosemary or 1/2 teaspoon dried
- 1 teaspoon Slap Ya Mama or salt and pepper
- 1 head of garlic
- Slow cooker (I used my small slow cooker for this recipe)
My hubby and I recently celebrated twenty years of marriage. Michael took me to The Second Empire Restaurant in downtown Raleigh, North Carolina. We both thoroughly enjoyed each course, but once home, we couldn’t stop talking about the polenta we were served. It was just that incredible!
In my quest to recreate an equally delicious polenta side dish, I experimented with rosemary and garlic and the whole family rejoiced as we took pleasure in the amazing flavors and the creamy texture of this slow-cooked side. Worth the wait, and the washing of an extra pan, this polenta was not only creamy, but the flavors were a perfect marriage. This Creamy Polenta infused with rosemary and topped off with sweet roasted garlic is the most amazing side dish. I can’t even describe my glee when I first took a bite. I am already thinking of making again next week!
Spray the inside of your slow cooker with cooking spray to make clean up a bit easier for you. (You can also cook this on your stove top over a very low heat).
In a medium saucepan over medium-high heat, bring milk, half and half, butter, polenta, rosemary and Slap Ya Mama to a boil. Stirring constantly cook for two minutes.
Set slow cooker on high and pour mixture inside. Cook for two hours, stirring once half way through.
While the polenta bubbles away in the slow cooker, cut the top of your garlic head off with a serrated knife to expose the individual cloves. Place garlic in a baking pan and spray with non-stick cooking spray or drizzle with a little olive oil. Roast the garlic in a 350 F oven for 30 – 40 minutes until the garlic is softened and beautifully browned. Once cooled, squeeze cloves on top of each serving and enjoy!