Crock Pot Polenta/Grits

Polenta is a courser grind usually from yellow corn and grits is a finer grind usually from white corn.

It’s essential you soak the polenta/grits to neutralize phytic acid and help other nutrients be absorbed.  B3 and Calcium will be optimized.  It also makes it easier to digest and results in  a fluffy and flavorful dish!


1.5 cups of Organic Polenta or Grits

 4.5 cups of water

1.5 tsp sea salt

Let the polenta/grits soak for a minimum of 8 hours.  I have soaked them 12 hours.

Cook on high for 2 to 2.5 hours.  You will see it will become thicker and that is how you know it’s close to being done.  Towards the end add in:

2 TBSP organic butter

1/4 tsp fresh ground pepper

1/4 cup whipping cream.



Karen Redmond received her undergraduate degree from Michigan State University and a Masters Degree of Science in Health and Fitness Promotion from Marymount University. She has been working in the health and fitness field for 20 years. She is a Master CHEK Practitioner and Holistic Health and Lifestyle Coach. Currently she is studying with Guy Voyer, D.O. studying Osteopathy in the Soma Training and Soma Therapy and ELDOA Programs. Karen is the owner of North Shore Smart Bodies located in Northbrook, Illinois. Specializing in corrective exercise, holistic lifestyle and nutrition coaching, she sees a wide range of clients including those with orthopedic injuries and back pain. Karen enjoys working with runners and endurance athletes of all levels and all distances. She does blood lactate threshold testing, gait analysis and a musculoskeletal evaluation on all clients. Karen then develops a customized program with myofascial stretching, ELDOAS, stability and strength training. She also works with pre/post natal clients, golfers and other athletes. Karen is a competitive runner and enjoys racing distances from 5k to half marathons.

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