From inthekitchenwithkath.com
(Adapted from a recipe in ATK’s Slow Cooker Revolution)
Be sure to get polenta, not just any kind of cornmeal. Polenta is finely ground, but it doesn’t have any powdery bits of corn flour. According to the folks at the America’s Test Kitchen, if you use a cornmeal that does have floury bits in it they will make your polenta “taste gluey”.
Serves 8 – 10
Vegetable oil spray
7½ cups water
1½ cups polenta
1½ teaspoons of salt
2 cups freshly grated Parmesan cheese
2 tablespoons butter
Additional salt and pepper, to taste
1. Spray the inside of a slow cooker with the vegetable oil spray.
2. Add the water to the slow cooker. Whisk in the polenta and salt.
3. Cover and cook on Low for 4 – 6 hours.
4. Stir in the Parmesan cheese and butter.
5. Season to taste with salt and pepper.
6. Serve immediately, or hold on Warm for 1 – 2 hours. If held on Warm, stir in a bit of hot water if it thickens up too much.