Polenta without all the stirring!

BASIC POLENTA (slow cooker)

1 c. coarsely ground yellow cornmeal, stone-ground if possible

1 1/2 t. salt

5 c. water

milk, broth, water, cream if needed

Stir together, cover, cook on high 2 hours.  Stir, if too thick add liquid of choice.  Cook 30-60 minutes more until thick and creamy.  Serve hot.

Use less liquid (4c.) if you’d like to chill it and slice it later for grilling, broiling, or baking.

Mound up beneath beans, with tomato sauce and cheese or meat.  On top of greens with sautéed mushrooms, etc... you get the idea. (Gorgonzola lovers will find it tastes great with polenta!)

If you want to bake or grill the polenta, use less water when cooking, then let it cool, cut it and use as you like.