Let’s make this wonderfully creamy slow-cooker polenta:

1. Combine Initial Ingredients in Slow Cooker:

• In the insert of your 6-quart slow cooker, combine 12 cups of the reduced-sodium chicken broth, the 3 cups of cornmeal, the finely chopped onion, minced garlic, bay leaves, and 2 teaspoons of salt.
• Whisk or stir these ingredients together very well to ensure the cornmeal is fully moistened and there are no dry clumps.

2. Slow Cook the Polenta:

• Cover the slow cooker securely with its lid.
• Cook on the LOW heat setting for 6-8 hours. During this time, the liquid will be absorbed, and the polenta will become thick and creamy. It’s beneficial to stir it once or twice during the last couple of hours if possible, to prevent sticking and ensure even cooking, though some recipes aim for no stirring.

3. Finish the Polenta (Adding Richness!):

• Once the 6-8 hour cooking time is complete and the polenta is thick and creamy, remove and discard the bay leaves.
• Stir in the 1 cup of half-and-half cream, 1 cup of shredded Parmesan cheese, the ¼ cup of cubed butter, 1 teaspoon of pepper, and the remaining 1 cup of chicken broth.
• Continue to stir gently until the butter and Parmesan cheese are completely melted and all the ingredients are well incorporated and the polenta is smooth and luscious. The additional broth at the end helps adjust to a perfectly creamy consistency.

4. Serve:

• Serve the Slow-Cooker Polenta hot.
• If desired, offer additional shredded Parmesan cheese at the table for guests to sprinkle on top.

The slow cooker does all the hard work of stirring!