Slow Cooker Creamy Herbed Polenta Recipe - Mother Earth Living

Ingredients

• 4 cups (32 fl oz/1 l) chicken stock, homemade or purchased
• 1 cup (7 oz/220 g) stone-ground polenta
• Salt and freshly ground pepper
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 large shallot, finely chopped
• 3⁄4 lb (375 g) cremini mushrooms, brushed clean and quartered
• 3 cloves garlic, minced
• 2 tablespoons coarsely chopped fresh flat-leaf parsley
• 2 teaspoons each minced fresh oregano and minced fresh thyme, plus more for garnish
• 1⁄2 cup (2 oz/60 g) grated Parmesan cheese
• 1 cup (6 oz/185 g) fresh or thawed, frozen corn kernels