Slow Cooker Pumpkin-Parmesan Polenta Recipe (2024)

I decided to halve the recipe and make it much less calorie-dense, as I was mostly interested in the pumpkin flavor. So I didn't add the butter when cooking the polenta, did only 2 T of brown butter, and added 4 T of mascarpone instead of cream cheese. No parm either, and it tastes wonderful. I feel like all the cheese would overwhelm the pumpkin flavor. Didn't have thyme, love the nutmeg in it. Going to become a regular occurrence.

Very good, very easy. Made this for a potluck and got lots of compliments. Halved the recipe since I have a 4qt slow cooker and it made a good amount, even had a little to bring home. So easy to make and reheated beautifully the next day in the crock pot. Good right away but, like a stew, the flavors really came together overnight. Took about 90 min to reheat in the crock pot--30 min on high, stirring occasionally then leave on low 30-60 min.

As others have mentioned, this is super rich and it makes a LOT of food. I quartered the recipe, using mashed sweet potato instead of pumpkin; still made a good 6 portions. If I make it again, I would cut back on the Parmesan and remove the cream cheese entirely. (I may also just forget the polenta and try topping some baked squash with the delicious sage-infused brown butter.) I recommend serving with roasted vegetables and a little balsamic vinegar to help cut through the rich, creamy flavor.

I love me some decadent NYT recipes; this one I could not fathom making as directed. I did not add more than the 4 tbsps of butter at the beginning, only added 2 ozs of cream cheese and half the recommended Parmesan to finish. The end result was an insanely rich and delicious pumpkin polenta with the flavors of safe and thyme clearly present. Also, this made SO MUCH food. Quarter the recipe if you’re cooking for a small party, like I was, or you’ll be eating pumpkin polenta for a week.

I substituted grated Gruyere for the cream cheese, made a half batch and it was still a lot. Gruyere was a little sharper flavor, served with lamb and was delicious.

So, you didn't make this recipe, you invented something different.

I cooked uncovered on high for 70% of the time because I was worried about too much water and it turned out great!

Made this- I agree with the poster who mentioned how much this recipe makes! It makes a TON of food (that being said, I've been using it as side in multiple creative ways as a result!). It definitely is decadent but delicious. You could probably cut down on all the cheese and butter. Overall, a nice side that was super easy to make.

This made amazing leftovers. The pumpkin flavor intensified the second day. Way better as leftovers! I used true stone-ground coarse polenta (Farmer Ground - NY) and it needed much more time in the instant pot on the "slow cook - high" setting. Might be better cooked overnight, or after soaking the polenta in the cooking water first. Also essential to skim the chaff first - mix polenta with water, stir, and skim thoroughly before adding the other ingredients.

Made half the amount. Used only vegan butter and cream cheese- halved that amount too. So delicious. Thank you!

Why would someone use canned pumpkin purée when you can easily cook fresh butternut squash or pumpkin yourself (or sweet potato) and then mash or purée it yourself. I'd vastly reduce the cheese too.

Has anyone made this with an instapot?

Really delicious, but recommend cooking up to 7-8 hours on low to ensure the right consistency.

This recipe is a keeper. If using the InstaPot, then definitely use the middle heat on slow cook function. This truly is a load it up and walk away dish with the last minute brown butter and sage. Oh this is soooo worth making. Thank you for the recipe.

I made this on the stovetop the first time because I didn't have 6 hours before dinner, it was amazing! I tried the second time in the slow cooker and it wasn't quite as good. It seemed to have too much water, but I'm not that experienced in slow cooker recipes. Either way, it was very tasty! I would probably reduce the amounts of butter and cheese next time for a "lighter" version ;)

Liquidy at completion of cooking, but don’t forget; polenta firms right up quickly into a solid after you stop cooking. Yummy and great novelty dish for Thanksgiving. Tastes exactly like those ravioli.

I made this as a side dish for orange/thyme roast tenderloin. I followed the suggestion of using 4 cups of water and cutting the part and butter in half. I used about a tablespoon of mascarpone in lieu of the cream cheese. It definitely needed something else so I too added cinnamon and more of the nutmeg. I also added a bit of fresh Meyer lemon juice at the end which was tasty. I wanted to love this dish but only liked it! But it was easy in the crockpot!

Thanks to others for your tips. I did halve the recipe and served it to six - still have about half left. I used a bit of mascarpone instead of the cream cheese, cut the parm and butter in half. I still felt that the recipe could use a bit of pick-me-up, so I added maybe 1 tablespoon and a half of brown sugar. It didn't make it sweet, just brought the flavor up a bit.

Halved for a 3-quart Instant Pot; cooked for eight hours on high and it could have gone a little longer.

This made amazing leftovers. The pumpkin flavor intensified the second day. Way better as leftovers! I used true stone-ground coarse polenta (Farmer Ground - NY) and it needed much more time in the instant pot on the "slow cook - high" setting. Might be better cooked overnight, or after soaking the polenta in the cooking water first. Also essential to skim the chaff first - mix polenta with water, stir, and skim thoroughly before adding the other ingredients.

This was a hit! Halved it for three of us for dinner after my husband had gum surgery and needed to eat soft. He had three bowls! Still have about one serving left over, perfect for his lunch.

Made only half the recipe. Used only 4 cups of water. Sautéed one shallot in 2 TBLSPS of butter and added that at the beginning with about 1 tspn of dried thyme and 1 tspn of dried sage. Used one can of sweet potatoes. Let it cook for 6 hours on low, stirring every 2 hours. Added 3 TBLSPNS of cream cheese and 5 ounces of shredded Parmesan. FANTASTIC!!! Served with some sausages baked with onions and red peppers.

I find easier to remove water from fire and dump the polenta in the pot in one go as if l do it slowly it is hard for the last polenta to get wet... Also 40 minutes of cooking are plenty on the stove.

Ok. Made it and here is my two cents on my half batch:Shallots in the sage brown butter is a winner. Extra pepper at the end.In our family we prefer our polenta is bit grainier, so I would half or possibly leave out the cream cheese.I’d make it again.

I’m going to try a half recipe tonight, but in reading the recipe and comments, it feels like shallots in the brown butter could be a tasty addition.

Why would someone use canned pumpkin purée when you can easily cook fresh butternut squash or pumpkin yourself (or sweet potato) and then mash or purée it yourself. I'd vastly reduce the cheese too.